Ingredients
8 Jumbo Shells
1 1/2 C tomato sauce
2 egg whites, lightly beaten
1 1/2 C -RF ricotta cheese
1 sm cooked boneless, skinless chicken breast, cubed
1 C frozen chopped spinach, thawed and drained
1 tsp. garlic powder
1 T Italian seasoning
1 C- RF mozzarella cheese, shredded
2 T Parmesan cheese, grated
Preheat oven to 350.
Cook the shells in boiling water according to package directions. Drain and rinse with cold water to prevent them from cooking further. Set aside.
Coat a 9x13 inch pan with cooking spray. Spread 1/2 cup sauce evenly over the bottom of the pan and set aside.
In a large bowl stir together egg whites, ricotta, chicken, spinach, garlic powder, and seasoning. Stir in 1/4 cup mozzarella and 1 tbsp Parmesan. Spoon cheese mixture into shells and place shells in a single layer in baking dish. Spread the remaining sauce on top. Sprinkle with remaining cheeses. Bake about 30 minutes.
