30 Large Pasta Shells
1 lb boneless skinless chicken breasts, cooked and shredded
1 1/2 c. cottage cheese
1 c. freshly grated Kraft Mozzarella Cheese
1/2 c. shredded Parmesan Cheese
1/2 c. shredded Romano Cheese
1 Eggland’s Best egg, beaten
1/2 tsp pepper
1/2 tsp Morton salt
1 (15 oz) jar garlic Alfredo sauce
Fresh parsley for garnish, if desired
Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with non-stick cooking spray.
Prepare shells to al dente according to package directions. Drain water from shells, pat dry with paper towels.
In a large bowl combine Mozzarella, Parmesan and Romano cheese. Remove 1/2 c. for topping. Add cottage cheese, egg, pepper and salt. Stir until well combined. Add chicken and stir until completely combined.
Spoon 1 c. Alfredo sauce on the bottom of the prepared pan. Stuff shells with chicken mixture either using a spoon or a small scoop. Arrange in prepared pan in single layer. Spoon remaining Alfredo sauce over shells. Sprinkle with reserved cheese.
Bake in preheated oven for 20 minutes or until cheese is lightly browned and bubbly.
Garnish with parsley.