Tuesday, November 6, 2007

Stuffed Pasta Shells

Prep: 30 min., Bake: 45 min., Stand: 10 min.
We used half of one of the Herb-Roasted Chickens in this recipe. 1
8 jumbo pasta shells
2 (10-oz.) packages frozen chopped spinach, thawed
2 cups chopped cooked Herb-Roasted Chickens
1 tablespoon chopped fresh basil
1 (16-oz.) container low-fat cottage cheese
1 large egg, lightly beaten
1/4 cup grated Parmesan cheese
1/4 teaspoon ground nutmeg
1 (16-oz.) jar Alfredo sauce
1. Prepare pasta shells according to package directions.
2. Meanwhile, drain chopped spinach well, pressing between paper towels.
3. Stir together spinach, chicken, basil, and next 4 ingredients. Spoon mixture evenly into shells.
4. Spread half of jarred Alfredo sauce in a lightly greased 13- x 9-inch baking dish. Arrange stuffed pasta shells over sauce, and pour remaining sauce over shells.
5. Bake, covered, at 350° for 40 to 45 minutes or until filling is hot and sauce is bubbly. Remove from oven, and let stand 10 minutes.
Note: To make ahead, prepare recipe as directed through Step 4. Cover and freeze up to 1 month. Thaw in refrigerator 24 hours. Let stand at room temperature 30 minutes. Bake, covered, for 1 hour and 20 minutes. Yield: Makes 4 to 6 servings

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