Pronto Stuffed Pasta Shells
18 jumbo pasta shells
2 pkgs frozen chopped spinach, thawed
2 cups diced rotissere chicken
1 T chopped fresh basil
1 container low-fat cottage cheese
1 large egg, lightly beaten
1/4 cup grated Parmesan cheese
1/4 tsp. ground nutmeg
1 (16 oz.) jar Alfredo sauce
Prepare pasta shells according to package directions.
Meanwhile, drain chopped spinach well, pressing between paper towels.
Stir together spinach, chicken, basil, and next 4 ingredients. Spoon mixture evenly into shells.
Spread half of jarred Alfredo sauce in a lightly greased 13x9 baking dish. Arrange stuffed pasta shells over sauce, and pour remaining sauce over shells.
Bake, covered, at 350 for 40-45 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 except for baking. 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.
(Southern Living August 2007)
They weren't as "pronto" as I would've liked them to be, but they were good. Not Russ' favorite, but he did eat them--Riley and I liked them!