A little improvision on a stuffed pasta recipe. With no pasta shells available I went with Cannelloni but I would recommend you save yourself the time and use pasta shells. If you do use Cannelloni, cook at 375 for approx 30-40 min (until noodles are tender). Enjoy!
1 roast chicken (remove skin) or 2 cooked chicken breasts chopped
1 container (16 oz.) 2% Milkfat Low Fat Cottage Cheese
1 pkg (400g) steamed chopped spinach
1 cup grated skim mozzerella cheese, divided
¼ cup parmesan cheese
20 jumbo pasta shells, cooked, drained
1 jar (24 oz.) spaghetti sauce
1 tomatoe, chopped
Make It
HEAT oven to 400°F.
MIX cottage cheese, spinach, 1/2 cup mozzerella, parmesan and chicken; spoon into shells.
MIX sauce and tomatoe; spoon half into 13x9-inch baking dish. Add filled shells; top with remaining sauce. Cover with tinfoil.
BAKE 25 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 2 min. or until melted.
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