Cheesy Chicken Shells

Who says you can't have stuffed shells and still lose weight?  This recipe has been in our repertoire for almost six years as I received this recipe from a Weight Watchers at Work mtg back in 2006.  And we've been enjoying this since...

We have been using large shells instead of manicotti shells, as I made that mistake and didn't catch it until a few years later when I finally noticed that it called for manicotti shells. We tried them recently in manicotti shells and I wasn't a huge fan even though it was the same exact ingredients just changed the type of pasta.

Cheesy Chicken Shells
©Weight Watchers

12 jumbo uncooked manicotti shells
1 1/2 c. favorite tomato sauce
2 medium egg whites
4 oz. chicken breast, cooked & diced
1 tsp. garlic powder
1 3/4 c. ricotta (recipe calls for fat free, but I used part skim)
1 tbsp. oregano
3/4 c. shredded mozzerella (again, it calls for fat free, but I used part skim)

Preheat oven to 350°

Cook manicotti shells in boiling water according to package directions.  Drain and rinse in cold water.  Set aside.  Coat a 9x13 pan with spray.  Spread 1/2 cup of sauce evenly over the bottom.

For filling:
In a large bowl, stir together egg whites, ricotta, chicken, garlic powder & seasoning.  Stir in 1/4 cup each of mozzerella & parmesan cheeses.

Spoon mixture into shells.  Place in dish.  Spread remaining sauce on top.  Sprinkle with remaining cheeses.  Bake 30 minutes.

3 shells per serving.  9 pts per serving (old WW).