Cheesy Chicken Stuffed Shells

My Nana ate her entire plate of this dinner (if you knew her, you would know how rare of an occasion this is). And if the master chef says its good and continues to talk about how delicious it was the following day, you know this dish has to be pretty darn fantastic. Needless to say, I'll probably end up making this recipe more than once in the future (just like how my mom requested my Parmesan Ranch Chicken over again this week). This recipe is basically from Weight Watchers, although has been slightly adapted... Enjoy!

CHEESY CHICKEN STUFFED SHELLS

Servings: Makes about 12-18 shells total (3-6 people)

Nutritional Information:

WW Points Plus: 3+ per shell

Ingredients:

• About 12-18 jumbo pasta shells 
• Note: It may be wise to boil/cook more shells than you think you may need in case they break!
• About 1½ c pasta sauce/canned tomato sauce
• 2 large egg whites, gently beaten
• 1¾ c part skim ricotta cheese
• 8 oz. roasted skinless boneless chicken breast
• 2/3 c frozen spinach (chopped) thawed (drain all excess water)  
•  2 tsp garlic powder
•  ½ tsp oregano
• ½ tsp basil
• ¾ c part-skim mozzarella cheese (shredded)
• ¼ c grated parmesan cheese

Directions:

1.  Preheat oven to 350° F.
2. Cook shells in boiling water according to box directions. Rinse with cold water and set aside for later use.
3. Lightly spray a 9 x 13 pan with cooking spray and coat the bottom of the pan with some of the pasta sauce (about ½ c or so) and set aside.
4. Using a food processor (or knife), cut/chop the chicken until into small pieces.
5.  In a separate bowl, combine egg whites, ricotta, chicken, spinach, garlic powder, basil, and oregano. Stir in ¼ c of mozzarella and 2 TBSP of parmesan cheese.
6. 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 bake until cheese begins to melt.
7. Enjoy!