Saturday, February 6, 2010


  • 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

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.