Chicken and Cheese Stuffed Shells

I have made several kinds of stuffed shells.  This one was a great one since it used the spinach, ricotta cheese, and homemade spaghetti sauce I already had in my fridge.  I love using up things I have in my fridge.  Plus, this was easy to make the filling and pull some out before I put in the egg so my sweet little could have some.

Chicken and cheese stuffed shells (original recipe found here)

2 jumbo pasta shells
1 1/2 c pasta sauce
2 large egg whites, gently beaten
1 1/2 c part skim ricotta cheese
4 oz. chicken, cooked and diced
1 c frozen spinach (chopped) thawed (drain all excess water)

2 tsp garlic powder
1 tbsp oregano
1 tbsp chopped basil
3/4 c part-skim mozzarella cheese, shredded
1/3 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 9×13 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.

Adapted from Cheesy Chicken Shells via weightwatchers.com