Chicken Jumbo Shells

Need two 9x13 pans, serve with french bread

12 oz Jumbo Shells
2 Chicken Breasts (chopped food processor)
1 onion chopped and sauteed
1/2lb chopped mushrooms (not necessary, but I love them)
3-6 chopped garlic cloves
1 24 oz can of spaghetti sauce

White Sauce-
8 oz cream cheese
3 T butter
1/2c parmesan
1/2c milk
2 c shredded mozzarella (1 cup for white sauce and 1 c for top of prepared shells)
Cottage cheese filling-
8 oz cottage cheese
1 T basil and parsley
1 egg
salt and pepper

This was more work than I usually like to do. But we don't have them much and I wanted something different for dinner. This recipe uses 3 different pans- 1. to cook pasta, 2. to saute onion, chicken, mushrooms, and red sauce. 3. warm up the white sauce

Saute onion for 7 min, then add garlic and mushrooms with salt and pepper cook for a few minutes. Add chicken till cooked thoroughly, add spaghetti sauce.

In separate pot heat up and stir the white sauce. Turn off the heat, In same pot combine cottage cheese, basil, parsley, egg

In separate pot boil the jumbo shells.  in 9x13 pan lightly spray the pan and then add red sauce to the bottom of the pan. Place the empty shells on top of the sauce . Assemble the shells with the white sauce cottage cheese filling first, then on top of the cottage cheese add the meat red sauce. After all the shells are filled pour the rest of the red sauce over the top.

Cook 350 for 30 min. Last 5 mintues add 1 c of mozzarella to melt on top of shells.

Weirdly enough, I actually noticed these prepared shells tasted much better on day 3 of sitting in the fridge. Initially on the day I made them we had them for dinner and I honestly didnt really enjoy them so much, but my family almost ate one whole pan (so it passed their taste buds).  Next time make this a few days ahead and place foil/wrap on top and let sit in fridge for at least 3 days.