Cheesy Chicken Shells

Post date: Nov 12, 2012 4:02:30 AM

Cheesy Chicken Shells - Shared by Lee Waits

12 or more uncooked jumbo shells (3 shells = one serving)

1 1/2 Cups canned tomato sauce

2 medium egg whites, lightly beaten

1 3/4 cups part-skim ricotta cheese

4 oz. checken breast, cooked, skinless, diced

3/4 cup chopped frozen spinach, thawed and ddrained of excess water

1 tsp. garlic powder

1 T. ground oregano or other Italian seasong

3/4 cup part-skim mozzarella cheese, shredded

1/3 cup grated parmesan cheese

Preheat oven to 350 degrees.

Cook jumbo shells in boiling water according tot he package directions. Drain and rinse with cold water to prevent them from cooking further. Set aside.

Coat a 9 x 13 inch pan with cooking spray. Spread 1/2 c. sauce evenly over bottom of pan and set aside.

For filling, in a large bowl, stir together egg whites, ricotta cheese, chicken, spinach, garlic powder and seasoning. Stir in 1/2 c. each of the mozarella cheese and Parmesan cheese.

To assemble, spoon cheese mixture into shells and place filled shells in a single layer in baking dish. Spread remaining sauce on top. Sprinkle with remaining cheeses and bake about 30 minutes.