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Jennifer Davick Photo by: Jennifer Davick

Pronto-Stuffed Pasta Shells

We used half of one of the Herb-Roasted Chickens in this recipe.

Southern Living AUGUST 2007

  • Yield: Makes 4 to 6 servings
  • Prep time: 30 Minutes
  • 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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Pronto-Stuffed Pasta Shells Recipe