I LOVE this recipe!
These are the shells I made last week. I’m making them tonight, and the boyfriend approves!
This recipe is a spin-off of a fattier albeit delicious Italian restaurant dish. I found the recipe on Weight Watchers, and I’d like to share my version of it with you!
12 uncooked jumbo shells
2 small cans of tomato paste
2 large egg whites
1 3/4 cups of part-skim ricotta cheese
4 oz skinless boneless chicken breast
3/4 cup of frozen spinach
1 tsp garlic powder
1 tbsp ground oregano
3/4 cup shredded, part-skim mozzarella cheese
1/3 cup grated Parmesan cheese
1. Preheat oven to 350 degrees F.
2. Cook manicotti shells in boiling water. Drain and rinse with cold water to prevent them from cooking further. Set aside.
3. Coat 9 x 13-inch pan with cooking spray. Spread the 2 cans of tomato paste evenly over the bottom of the pan and set aside. You can use tomato sauce if you’d like, but I like the thickness of the paste!
4. For filling, in a large bowl, stir together egg whites, ricotta cheese, chicken, spinach, garlic powder, and seasoning. Stir in 1/4 cup of mozzarella cheese and Parmesan cheese.
5. To assemble, spoon cheese mixture into maicotti shells and place filled shells in a single layer in baking dish. Spread any remaining paste on top, or add desired amount of tomato sauce. Sprinkle with remaining cheese and bake about 30 minutes.
Yields 3 shells at 11 WW Points Plus per serving. I normally eat 4 shells to satisfy myself, but those points rack up, so consider supplementing with a green veggie!