Chicken and Spinach Stuffed Shells

There's nothing better for dinner than a rich, filling, baked pasta dish. Lasagna. Manicotti. Stuffed shells. But who has the time? Here's a simple solution. Rotisserie chicken from the grocery (If you haven't tried one yet, you're missing out...) and jarred Alfredo sauce make this filling quick and easy.

Chicken and Spinach Stuffed Shells
From Southern Living magazine.
Makes 4 to 6 servings.

18 jumbo pasta shells
2 (10-oz.) packages frozen chopped spinach, thawed
2 cups chopped chicken (Save time and effort and use a grocery store rotisserie chicken.)
1 tablespoon chopped fresh basil
1 (16-oz.) container low-fat cottage cheese
1 large egg, lightly beaten
1/4 cup grated Parmesan cheese
1/4 teaspoon ground nutmeg
1 (16-oz.) jar Alfredo sauce

Prepare pasta shells according to package directions.

Meanwhile, drain chopped spinach well, pressing between paper towels.

Stir together spinach, chicken, basil, and next 4 ingredients. Spoon mixture evenly into shells.

Spread half of jarred Alfredo sauce in a lightly greased 13- x 9-inch baking dish. Arrange stuffed pasta shells over sauce, and pour remaining sauce over shells.

Bake, covered, at 350° for 40 to 45 minutes or until filling is hot and sauce is bubbly. Remove from oven, and let stand 10 minutes.

Note: To make ahead, prepare recipe as directed through Step 4. Cover and freeze up to 1 month. Thaw in refrigerator 24 hours. Let stand at room temperature 30 minutes. Bake, covered, for 1 hour and 20 minutes.