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