I was in a pasta mood.  I needed a meal that would cure my craving and be healthy.  This dish controls the amount of pasta you use and adds fabulous ingredients that don’t leave you with guilt.  It’s simple and healthy.  I whipped up these chicken and spinach shells without much thought.  It has a tasty hit and has been requested in the future.     Enjoy!- AF

Chicken and Spinach Shells

12 jumbo pasta shells

1 1/2 cup pasta sauce

2 large egg whites, gently beaten

1 1/2 cup part skim ricotta cheese

2 large boneless, skinless chicken breasts, cooked and diced

1 cup frozen spinach (chopped) thawed (drain all excess water)

2 t garlic powder

1 T oregano

1 T chopped basil

1 cup part-skim mozzarella cheese, shredded

1/3 cup grated parmesan cheese

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 cup of pasta sauce evenly over the bottom of the pan. Set aside.
Pasta shell filling: Stir together egg whites, ricotta, chicken, spinach, garlic powder, basil, and oregano. Stir in 1/2 cup 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 at 350 degrees.