Chicken & Zucchini Stuffed Shells

This is a great dish to prepare early in the day, then refrigerate and put in the oven later.

Chicken & Zucchini Stuffed Shells Ingredients:

2 cups cooked cubed chicken (I like to chop it into really small pieces) 1 medium zucchini, finely chopped (1/4 inch pieces) 1/2 tsp. salt 1/2 tsp. rosemary 1/2 tsp. basil 1/2 tsp. parsley 1 cup ricotta cheese 1-2 cups cottage cheese (depending on how creamy you like the filling) 1 egg 2 cups mozzarella cheese 1 cup chopped fresh spinach (0ptional) 1 can or jar spaghetti sauce of your choice 1 box jumbo shell pasta, or manicotti pasta Cook pasta according to directions on pasta.  Drain and rinse in cold water.  Set aside.

In a microwaveable dish, combine chopped zucchini, 1 Tb. water and 1/2 tsp. salt.  Cover and cook on high for about 2 minutes, or just until zucchini is becoming tender.

Put cubed cooked chicken in a large bowl.  Add softened zucchini to the bowl and mix to combine.

Add spices, ricotta cheese, cottage cheese and egg.  Mix well.

Add mozzarella cheese.

Add spinach if you choose.  I like to use fresh spinach instead of frozen spinach.  Stir to combine.  Spoon mixture into shells and place in 9 x 13 inch baking pan.

Pour spaghetti sauce over stuffed pasta.  Cover and bake at 350 for 30-35 minutes or until bubbly.  Garnish with parmesan cheese if desired.  Serve and enjoy.

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