Cheese and Chicken Shells

     12 jumbo pasta shells

     1 1/2 cups pasta sauce

     2 large egg whites, gently beaten

     1 1/2 cups part skim ricotta cheese

     4 ounces chicken, cooked and diced

     1 cup frozen spinach (chopped) thawed (drain all excess water)

     2 teaspoons garlic powder

     1 tablespoon oregano

     1 tablespoon chopped basil

     3/4 cup part-skim mozzarella cheese, shredded

     1/3 cup grated parmesan cheese

Preheat oven to 350 degrees F.

Cook shells in boiling water according to the directions on box. Rinse with cold water and set aside for later use.

Lightly spray a 9 x 13 pan with cooking spray and spread 1/2 cup of pasta sauce evenly over the bottom of the pan. Set aside.

For Filling: Stir together egg whites, ricotta, chicken, spinach, garlic powder, basil, and seasoning. Stir in 1/4 cup of mozzarella cheese and parmesan cheese.

Fill each shell with mixture and place filled shells in the baking dish on top of sauce. Spread remaining sauce on top. Sprinkle with remaining cheese, salt, and pepper to taste. Bake for 30 minutes.