WARNING: ANOTHER TASTY WEIGHT WATCHER RECIPE AHEAD!
I found this recipe during my WW days using their recipe search "eTool". A few days ago I discovered an open box of pasta shells in my pantry so I bought the ingredients I didn't have on hand to make this delectable Italian dish. Even the Twinkies liked them!Cheesy Chicken Shells
Serves 4
12 jumbo pasta shells, uncooked
1 1/2 c. canned tomato (spaghetti) sauce
2 egg whites, lightly beaten
1 3/4 c. part-skim ricotta cheese
4 oz. chicken breast, cooked, skinless, diced
3/4 c. chopped frozen spinach, thawed and drained
1 t. garlic powder
1 T. oregano or other Italian seasoning
3/4 c. part-skim mozzarella cheese, shredded
1/3 c. grated Parmesan cheese
1. Preheat oven to 350 degrees. Coat a 9 x 13 inch pan with cooking spray. Spread 1/2 c. of sauce evenly over bottom of pan and set aside.
2. Cook shells according to the directions on package. Drain and rinse with cold water to prevent further cooking. Set aside.
3. Filling: In a large bowl stir together egg whites, ricotta cheese, chicken, spinach, garlic powder and seasoning. Stir in 1/4 c. each of mozzarella and Parmesan cheese.
4. To assemble, spoon cheese mixture into shells and place filled shells in a single layer in prepared baking dish. Spread remaining sauce on top. Sprinkle with remaining Parmesan and mozzarella cheese. Bake about 30 minutes.
Note: I use more sauce than the recipe calls for (1 small jar of spaghetti sauce) because I like extra sauce for dipping garlic bread. As I typed the recipe out I came to the conclusion that I must not use the JUMBO shells because I always get way more than 12 filled shells...more like 16+. It is a good idea to cook extra shells anyway in case some tear while they are cooking. I have made this both ways; with oregano and Italian seasoning. I prefer it with Italian seasoning, but it was tasty the other way too.
1 1/2 c. canned tomato (spaghetti) sauce
2 egg whites, lightly beaten
1 3/4 c. part-skim ricotta cheese
4 oz. chicken breast, cooked, skinless, diced
3/4 c. chopped frozen spinach, thawed and drained
1 t. garlic powder
1 T. oregano or other Italian seasoning
3/4 c. part-skim mozzarella cheese, shredded
1/3 c. grated Parmesan cheese
1. Preheat oven to 350 degrees. Coat a 9 x 13 inch pan with cooking spray. Spread 1/2 c. of sauce evenly over bottom of pan and set aside.
2. Cook shells according to the directions on package. Drain and rinse with cold water to prevent further cooking. Set aside.
3. Filling: In a large bowl stir together egg whites, ricotta cheese, chicken, spinach, garlic powder and seasoning. Stir in 1/4 c. each of mozzarella and Parmesan cheese.
4. To assemble, spoon cheese mixture into shells and place filled shells in a single layer in prepared baking dish. Spread remaining sauce on top. Sprinkle with remaining Parmesan and mozzarella cheese. Bake about 30 minutes.
Note: I use more sauce than the recipe calls for (1 small jar of spaghetti sauce) because I like extra sauce for dipping garlic bread. As I typed the recipe out I came to the conclusion that I must not use the JUMBO shells because I always get way more than 12 filled shells...more like 16+. It is a good idea to cook extra shells anyway in case some tear while they are cooking. I have made this both ways; with oregano and Italian seasoning. I prefer it with Italian seasoning, but it was tasty the other way too.
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