Cheesy chicken shells
uncooked jumbo shells
canned tomato sauce
2 large, lightly beaten
part-skim ricotta cheese
roasted skinless boneless chicken breast
4 oz, diced
chopped frozen spinach
¾ cup(s), thawed and drained of excess water
1 Tbsp, or other Italian seasoning
part-skim mozzarella cheese
¾ cup(s), shredded, shredded
grated Parmesan cheese
- Preheat oven to 350°F.
- Cook manicotti shells in boiling water according to the package directions. Drain and rinse with cold water to prevent them from cooking further. Set aside.
- Coat a 9 x 13-inch pan with cooking spray. Spread 1/2 cup of sauce evenly over bottom of pan and set aside.
- For filling, in a large bowl, stir together egg whites, ricotta cheese, chicken, spinach, garlic powder and seasoning. Stir in 1/4 cup each of mozzarella cheese and Parmesan cheese.
- To assemble, spoon cheese mixture into manicotti shells and place filled shells in a single layer in baking dish. Spread remaining sauce on top. Sprinkle with remaining cheeses and bake about 30 minutes. Yields 3 shells per serving.