Cheesy Chicken Shells
Source of Recipe
Thereshope
List of Ingredients
12 shells uncooked jumbo shells
1 1/2 cup canned tomato sauce
2 medium egg white(s), lightly beaten
1 3/4 cup part-skim ricotta cheese
4 oz cooked, skinless chicken breast(s), diced
3/4 cup chopped frozen spinach, thawed and drained of excess water
1 tsp garlic powder
1 Tbsp ground oregano, or other Italian seasoning
3/4 cup part-skim mozzarella cheese, shredded
1/3 cup grated Parmesan cheese Recipe
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.
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