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A baking dish filled with golden brown chicken alfredo stuffed shells topped with melted mozzarella cheese.

High Protein Chicken Alfredo Stuffed Shells

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings
Calories 380 kcal

Ingredients
  

  • 12 ounces jumbo pasta shells (approx. 18-20 shells)
  • 2 cups low -fat cottage cheese, blended until smooth
  • 3 cups cooked chicken breast, shredded
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup skim milk
  • 2 cloves garlic , minced
  • 1 large egg , lightly beaten
  • 1 cup low -fat mozzarella cheese, shredded
  • 2 cups fresh baby spinach, chopped
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  • Cook jumbo pasta shells in a large pot of boiling salted water according to package directions for al dente; drain and set aside to cool.
  • In a large mixing bowl, combine shredded chicken, 1 cup of the blended cottage cheese, 1/4 cup Parmesan cheese, egg, chopped spinach, salt, pepper, and Italian seasoning.
  • In a separate small bowl, whisk together the remaining 1 cup of blended cottage cheese, skim milk, garlic, and the remaining 1/4 cup Parmesan cheese to create the Alfredo sauce.
  • Spread approximately 1/4 cup of the Alfredo sauce onto the bottom of the prepared baking dish.
  • Stuff each cooked pasta shell generously with the chicken and cheese mixture and arrange them in the baking dish.
  • Pour the remaining Alfredo sauce over the stuffed shells and sprinkle evenly with shredded mozzarella cheese.
  • Cover the dish with foil and bake for 20 minutes; remove foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
  • Let rest for 5 minutes before serving.