CHEESY CHICKEN STUFFED SHELLS

8 jumbo pasta shells
1 1/2 cups tomato sauce
2 egg whites, lightly beaten
1 1/2 cups reduced-fat Ricotta cheese
1 small skinless chicken breast, cooked and cubed (good use of leftover chicken)
1 cup frozen chopped spinach, thawed and with extra water squeezed out
1 tsp. garlic powder
1 Tbsp. Italian seasoning
1 cup reduced-fat mozzarella cheese, shredded
2 Tbsp. Parmesan cheese, grated

Preheat oven to 350. Cook the pasta shells in boiling water. 
Drain and rinse under cold water to stop them cooking further. 
Coat a 13x9 inch pan with cooking spray.
 Spread 1/2 cup of tomato sauce over the bottom of the pan.

For the filling, in a large bowl stir together the egg whites, 
Ricotta cheese, cubed chicken, spinach, garlic powder, 
and the Italian seasoning. Stir in 1/4 cup mozzarella cheese and 1 Tbsp. Parmesan cheese. 
Spoon the filling into the shells and place the filled shells in a
 single layer in the baking dish. Spread the remaining tomato sauce on top of the shells. 
Sprinkle the shells with the remaining cheeses. Bake about 30 minutes.

2 shells per serving, each serving 8 points