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    CHEESY CHICKEN STUFFED SHELLS


    Source of Recipe


    100 Favorite Weight Watchers Recipes

    Recipe Introduction


    2 shells per serving, each serving 8 points

    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 (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

    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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