Stuffed Shells

Ingredients:
2 – cups of ½” diced all white chicken meat
½ - cup of cooked chopped spinach (optional)
½ – tsp of minced garlic
2 – tbsp of butter
1- cup ricotta cheese
½ - cup parmesan cheese
½ - cup mozzarella cheese
½ - cup cottage cheese (large curd)
1 – egg
Salt and pepper to taste
1- 12 oz package of jumbo pasta shells

Alfredo Sauce:
1 – stick of butter
4 oz of cream cheese
1- cup of grated parmesan cheese
1 – cup of heavy whipping cream
Salt/pepper to taste
Melt butter in a sauce pan, add the remaining ingredients and stir constantly until smooth and thick.
*A spaghetti sauce is also a great compliment to this entrée.

Preparations
Prepare shells according to package directions, drain, rinse, and set aside.
Preheat your oven to 375 degrees F.
Sauté the garlic & butter over medium heat in a large sauce pan. Then add diced chicken, chopped spinach, salt & Pepper. Stir on low until chicken is hot. Set aside and allow the chicken to absorb all the flavors.
Prepare filling: In a large mixing bowl combine all four cheeses and one egg. Add the chicken & spinach mixture. Mix ingredients well. Salt and Pepper to taste.
Pour approximately ½ cup of your sauce in the bottom of your baking pan (or mix olive oil with sliced tomatoes, onions, garlic and parsley and line the bottom of your pan). Fill each pasta shell with your chicken mixture. Place shells, filling side up, in the pan. Cover with remaining sauce. Bake until heated through, approximately 30-40 minutes. Let stand for 5 minutes before serving and sprinkle with grated parmesan cheese.
Serve with hot bread, and your favorite vegetables.

Servings 3-5