Cheesy Chicken shells
- Number of Servings: 12
Ingredients
12 jumbo pasta shells1 1/2 c pasta sauce2 large egg whites, gently beaten1 1/2 c part skim ricotta cheese4 oz. chicken, cooked and diced1 c frozen spinach (chopped) thawed (drain all excess water)2 tsp garlic powder1 tbsp oregano1 tbsp chopped basil3/4 c part-skim mozzarella cheese, shredded1/3 c grated parmesan cheese
Preheat oven to 350
Cook shells in boiling water according to the directions on box.
Rinse with cold water and set aside for later use.
Lightly spray a 9x13 pan with cooking spray and spread 1/2 c of pasta sauce evenly over the bottom of the pan. Set aside.
For filling: Stir together egg whites, ricotta, chicken, spinach, garlic powder, basil, and seasoning. Stir in 1/4 c of mozzarella cheese and parmesan cheese.
Fill each shell with mixture and place filled shells in the baking dish on top of the sauce. Spread remaining sauce on top. Sprinkle with remaining cheese and salt and pepper to taste. Bake for 30 minutes.
Serving Size: makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user SBULLOCK2.
Cook shells in boiling water according to the directions on box.
Rinse with cold water and set aside for later use.
Lightly spray a 9x13 pan with cooking spray and spread 1/2 c of pasta sauce evenly over the bottom of the pan. Set aside.
For filling: Stir together egg whites, ricotta, chicken, spinach, garlic powder, basil, and seasoning. Stir in 1/4 c of mozzarella cheese and parmesan cheese.
Fill each shell with mixture and place filled shells in the baking dish on top of the sauce. Spread remaining sauce on top. Sprinkle with remaining cheese and salt and pepper to taste. Bake for 30 minutes.
Serving Size: makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user SBULLOCK2.
Nutritional Info Amount Per Serving
- Calories: 186.0
- Total Fat: 8.8 g
- Cholesterol: 39.4 mg
- Sodium: 569.6 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 1.5 g
- Protein: 15.2 g
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