Scale
Ingredients
- 20 jumbo pasta shells
- 1 1/2 cups marinara sauce
- 1 cup 2% low-sodium cottage cheese
- 1/2 cup non-fat plain Greek yogurt
- 1 egg
- 1 cup part skim shredded mozzarella, divided
- 3 tablespoons pesto
- 1 cup cooked shredded chicken breast
Instructions
- Preheat oven to 350 degrees. Cook pasta according to package directions. Spread marinara sauce evenly in bottom of 9X13 inch baking dish. In medium bowl, mix cottage cheese, yogurt, egg, 3/4 cup mozzarella and pesto together until combined. Stir in chicken breast. Stuff each shell with spoonful of chicken pesto mixture and lay in marinara sauce. Tightly cover with foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes or until hot and bubbly.
- Allow shells to stand for 5 minutes before serving. Top with remaining mozzarella cheese.
- Nutrition Facts per serving (4 shells): 400 calories, 14g fat, 5g saturated fat, 75mg cholesterol, 610mg sodium, 39g carbohydrate, 3g dietary fiber, 8g sugar, 30g protein
Nutrition
- Serving Size: 4 shells
- Calories: 400
- Sugar: 8g
- Sodium: 610mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg