I think the description of 3 stars (Good, solid recipe) is perfect for this one. My husband and I really liked it but we aren't sure it will go into heavy rotation. We ended up with way more filling than could fit in 18 shells. We probably could have filled 24-27. I would suggest putting less sauce in the bottom of the pan and more poured over the shells. After baking, some of the shells were really hard due to lack of moisture. You might even consider adding more sauce to the whole dish in general. I added a little salt and pepper to the filling and used roasted garlic alfredo sauce. We also used roasted turkey breast instead of chicken. It all tasted great!
Pronto-Stuffed Pasta Shells
We used half of one of the Herb-Roasted Chickens in this recipe.
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Bake: 45 Minutes
Stand: 10 Minutes
- 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
- 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.
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