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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
12 uncooked jumbo shells |
1 Â1/2 cup(s) canned tomato sauce |
2 egg whites lightly beaten |
1 Â3/4 cup(s) part-skim ricotta cheese |
4 ounce(s) roasted chicken breast diced |
Â3/4 cup(s) chopped frozen spinach thawed and drained of excess water |
1 teaspoon(s) garlic powder |
1 tablespoon(s) ground oregano |
Â3/4 cup(s) part-skim mozzarella cheese shredded |
/ cup(s) grated parmesan cheese |
Directions:
1. Preheat the oven to 350 degrees.
2. Cook shells according to the package directions. Drain and rinse with cold water to prevent them from cooking further. Set aside.
3. Coat 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 ground oregano. 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.
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