NUTRITION

SERVINGS

INGREDIENTS

5 jumbo Pasta shells pasta shells

3 oz cooked shredded chicken breast

0.25 cup part-skim ricotta cheese

0.25 cup liquid egg whites

0.5 cup frozen chopped spinach

0.5 cup no-sugar-added marinara sauce

1 tbsp grated parmesan cheese

0.25 tsp garlic powder

0.25 tsp dried oregano

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F and lightly coat a small baking dish with avocado oil spray.

• 2

  Bring a large pot of water to a boil and cook the jumbo shells for 9 minutes until al dente; drain and set aside to cool.

• 3

  Ensure the thawed spinach is squeezed completely dry using a kitchen towel or paper towels to prevent a watery filling.

• 4

  In a medium mixing bowl, combine the shredded chicken, ricotta, egg whites, spinach, garlic powder, oregano, salt, and pepper until smooth.

• 5

  Spread 0.25 cup of the marinara sauce across the bottom of the prepared baking dish.

• 6

  Stuff each cooked shell with a generous amount of the chicken and spinach mixture, then arrange them in the dish.

• 7

  Top the shells with the remaining 0.25 cup of marinara and a sprinkle of grated parmesan cheese.

• 8

  Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for an additional 5 minutes until the sauce is bubbling.