Chicken Stuffed Shells

Happy Wednesday All!  Thanks for stopping by!  Here's an awesome make ahead recipe for Chicken Stuffed Pasta Shells that you can just pop in the oven.  It is ALWAYS a hit in my house, and using cottage cheese instead of ricotta makes it more budget friendly!  This is a recipe that I found on another website awhile back, and played with it a little bit to make it work for my family and our tastes.  I hope you will try it and like it as much as we do!  


Chicken Stuffed Shells

I know this isn't a great picture...I forgot to take a picture until the end.

• 1 box jumbo pasta shells
• 2 cups cooked chicken, cubed (I usually use leftover baked chicken, or roasted chicken)
• 1 (16 oz) tub small curd cottage cheese
• 2 eggs
• 2 cups tomato pasta sauce (if you don't have any homemade on hand, I like Newman's Own)
• 1 cup Alfredo sauce (see note above for tomato pasta sauce as it applies for the Alfredo too).
• 1 tbsp. Italian Herbs
• 1 cup grated parmesan cheese

Cook pasta shells according to package directions and set aside to cool. Preheat oven to 350 degrees.  In the bottom of a 13X9 inch baking dish, mix half of the two sauces together and spread evenly over the bottom.   In a large bowl, mix together the chicken, cottage cheese, eggs, italian herbs and half of the parmesan cheese.  Stuff each pasta shell with a heaping tablespoonful of the chicken mixture and place in the baking dish on top  of the sauces.  Top with the remaining sauces and the remaining parmesan.  Bake 35-45 minutes covered, uncovering during the last 10 minutes of cooking.  

Until next time, happy and HEALTHY cooking and EATING!