Ingredients
- 18
- uncooked jumbo pasta shells
- 3/4
- cup lightly packed chopped fresh basil leaves
- 3
- cups diced cooked chicken breast (about 1 lb)
- 1
- cup small-curd cottage cheese
- 1
- egg
- 2
- cups tomato pasta sauce
- 1
- container (10 oz) refrigerated Alfredo sauce
- 1/2
- cup grated Parmesan cheese
Directions
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta shells as directed on package.
- In medium bowl, mix 1/2 cup of the basil leaves, the chicken, cottage cheese and egg. Spoon about 1 heaping tablespoon mixture into each cooked pasta shell.
- Pour pasta sauce into baking dish; spread to evenly coat bottom of dish. Place filled shells over sauce, filled sides up. Drizzle Alfredo sauce over shells. Sprinkle with Parmesan cheese. Cover tightly with foil.
- Bake 35 to 45 minutes or until sauce is bubbly and shells are hot. Sprinkle with remaining basil.



