OAMC Cheese & Chicken Shells

• 12 jumbo pasta shells
• 1 egg, beaten
• 12 cup cottage cheese
• 1 cup chicken, cooked and shredded
• 12 cup mozzarella cheese, grated
• 12 cup carrot, grated
• 1 garlic clove, minced
• 14 teaspoon salt
• pepper, to taste
• 1 34 cups milk
• 2 tablespoons cornstarch
• 1 cup swiss cheese, grated
• 18 teaspoon nutmeg

1. Prep day: In mixing bowl, combine beaten egg, cottage cheese, chicken, mozarella cheese, grated carrot, garlic, salt & pepper.
2. Spoon into cooked pasta shells.
3. In medium saucepan, combine milk and cornstarch; cook and stir until thickened and bubbly.
4. Add Swiss cheese and nutmeg.
5. Stir until cheese is melted.
6. Place stuffed shells in freezer safe pan.
7. Spoon sauce evenly over shells.
8. Cover, label and freeze.
9. Serving day: Thaw completely the night before and bake at 350 for 1/2 an hour, or until heated through.

pasta shells, egg, cottage cheese, chicken, mozzarella cheese, carrot, garlic, salt, pepper, milk, cornstarch, swiss cheese, nutmeg

Taken from www.food.com/recipe/oamc-cheese-chicken-shells-384558 (may not work)