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Pronto-Stuffed Pasta Shells

Jennifer Davick
Prep time 30 mins
Bake time 45 mins
Stand time 10 mins
Yield Makes 4 to 6 servings
We used half of one of the Herb-Roasted Chickens in this recipe.


  • 18 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

How to Make It

  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.

  6. Note: To make ahead, prepare recipe as directed through Step 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.