CHEESY CHICKEN STUFFED SHELLS Recipe

CHEESY CHICKEN STUFFED SHELLS 
 
8 jumbo pasta shells 
1 1/2 cups tomato sauce 
2 egg whites, lightly beaten 
1 1/2 cups reduced-fat Ricotta cheese 
1 small skinless chicken breast, cooked and cubed (good use of leftover chicken) 
1 cup frozen chopped spinach, thawed and with extra water squeezed out 
1 tsp. garlic powder 
1 Tbsp. Italian seasoning 
1 cup reduced-fat mozzarella cheese, shredded 
2 Tbsp. Parmesan cheese, grated 
 Preheat oven to 350. Cook the pasta shells in boiling water. Drain and rinse under cold water to stop 
them cooking further. Coat a 13x9 inch pan with cooking spray. Spread 1/2 cup of tomato sauce 
over the bottom of the pan. 
 
For the filling, in a large bowl stir together the egg whites, Ricotta cheese, cubed chicken, spinach, 
garlic powder, and the Italian seasoning. Stir in 1/4 cup mozzarella cheese and 1 Tbsp. Parmesan 
cheese. Spoon the filling into the shells and place the filled shells in a single layer in the baking dish. 
Spread the remaining tomato sauce on top of the shells. Sprinkle the shells with the remaining 
cheeses. Bake about 30 minutes. 
 
2 shells per serving, each serving 8 points