I was sure to have Mom write this recipe down for me. I was going to make it again at home for sure. I knew that she was going to be on to something else the next time we came to eat, and I didn’t want to let this one get away. I did make it a week or so later, and I couldn’t believe how easy it was. The flavor was incredible once again, and the family gobbled it right down, once again. I served it with a salad and bread sticks just so that I could be certain everyone got filled up.
Check out what they are saying about this recipe over at Julie’s Eats & Treats:
“My family will be devouring this soon.”
I try to make this for my family at least once a month… and sometimes even more!
30 Large Pasta Shells
1 lb boneless skinless chicken breasts, cooked and shredded
1 1/2 c. cottage cheese
1 c. freshly grated Kraft Mozzarella Cheese
1/2 c. shredded Parmesan Cheese
1/2 c. shredded Romano Cheese
1 Eggland’s Best egg, beaten
1/2 tsp pepper
1/2 tsp Morton salt
1 (15 oz) jar garlic Alfredo sauce
Fresh parsley for garnish, if desired
Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with non-stick cooking spray.
Prepare shells to al dente according to package directions. Drain water from shells, pat dry with paper towels.
In a large bowl combine Mozzarella, Parmesan and Romano cheese. Remove 1/2 c. for topping. Add cottage cheese, egg, pepper and salt. Stir until well combined. Add chicken and stir until completely combined.
Spoon 1 c. Alfredo sauce on the bottom of the prepared pan. Stuff shells with chicken mixture either using a spoon or a small scoop. Arrange in prepared pan in single layer. Spoon remaining Alfredo sauce over shells. Sprinkle with reserved cheese.
Bake in preheated oven for 20 minutes or until cheese is lightly browned and bubbly.
Garnish with parsley.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Put your mixture into a Ziploc bag and squeeze into the shells by cutting of a corner and squeezing it in.
Thanks again to Julie’s Eats & Treats for this super tasty recipe.