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Ingredients
- 12 uncooked jumbo shells
- 1 1/2 cups tomato sauce
- 2 egg whites, lightly beaten
- 1 3/4 cup part-skim ricotta chees
- 4 oz cooked, skinless chicken breast, diced
- 3/4 cup chopped frozen spinach, thawed and drained
- 1 tsp garlic powder
- 1 tbsp ground oregano
- 3/4 cup part-skim mozzarella cheese, shredded
- 1 1/2 tbsp grated parmesan cheese
Details
Servings 4
Preparation time 20mins
Cooking time 50mins
Preparation
Step 1
1. Preheat oven to 350F
2. Cook jumbo shells in boiling ater according to the package dirctions. Drain and rinse with cold water to prevent them from cooking further. Set aside.
3. Coat a 9 x 13-inch pan with cooking spray. Spread 1/2 cup of sauce evenly over bottom of pan and set aside.
4. For filling, in a large bowl, stir together egg whites, ricotta cheese, chicken, spinach, garlic powder and seasoning. Stir in 1/4 cup each of mozzarella cheese and parmesan cheese.
5. 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. Yields 3 shells per serving.
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