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    Cheesy Chicken Stuffed Shells

    Source of Recipe

    Julie

    Recipe Introduction

    4 servings 8 points per serving

    List of Ingredients

    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
    1 cup frozen chopped spinach, thawed w/ extra water squeezed out
    1 tsp. garlic powder
    1 Tbsp. Italian seasoning
    1 cup reduced-fat mozzarella cheese, shredded
    2 Tbsp. Parmesan cheese, grated

    Recipe

    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.

 

 

 


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