CHEESY CHICKEN STUFFED SHELLS

• 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

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.

2 shells per serving, each serving 8 points