30large pasta shellscooked according to package directions
1poundchicken breastscooked and shredded
1 1/2cupscottage cheese
1cupshredded mozzarelladivided
1cupshredded parmesandivided
1eggbeaten
6 to 8clovesgarlicminced
1teaspoondried oregano
1teaspoondried basil
salt and pepper to taste
fresh Italian parsleyoptional
15ouncesgarlic Alfredo sauce
Instructions
Preheat the oven to 350 degrees, and prepare a 9-by-13-inch baking dish by spraying it with cooking spray.
While the shells are boiling, combine cottage cheese, 3/4 cup mozzarella, 3/4 cup parmesan, egg, garlic, oregano, basil and salt and pepper, stirring well. (If using the fresh parsley, dice up 1/4 to 1/2 cup and add it in, too.) Add in the chicken and stir until everything is well mixed.
In the prepared dish, add about one cup of the Alfredo sauce to the bottom.
Spoon the chicken mixture into the drained, prepared shells and place them, crowded tightly but in a single layer, in the dish.
Evenly distribute the remaining Alfredo sauce over the shells, along with the reserved cheese.
Bake for 20 minutes or until the cheese is slightly browned and the dish is heated through.