Prep 20 mins
Cook 30 mins
Got this recipe from my weight watchers news letter. The points value is 9. Cut the cooking time by buying pre-cooked chicken.
- 4 ounces uncooked jumbo pasta shells (12 shells)
- 1 1⁄2 cups canned tomato sauce
- 2 medium egg whites, lightly beaten
- 1 3⁄4 cups part-skim ricotta cheese
- 4 ounces skinless chicken breasts, cooked, diced
- 3⁄4 cup frozen chopped spinach, thawed and drained of excess water
- 1 teaspoon garlic powder
- 1 tablespoon ground oregano or 1 tablespoon other italian seasoning
- 3⁄4 cup part-skim mozzarella cheese, shredded
- 1 1⁄2 tablespoons grated parmesan cheese
- Preheat oven to 350ºF.
- Cook manicotti shells in boiling water according to the package directions. Drain and rinse with cold water to prevent them from cooking further. Set aside.
- Coat a 9 x 13-inch pan with cooking spray. Spread 1/2 cup of sauce evenly over bottom of pan and set aside.
- For filling, in a large bowl, stir together egg whites, ricotta cheese, chicken, spinach, garlic powder and seasoning. Stir in 1/4 cup each of mozzarella cheese and Parmesan cheese.
- To assemble, spoon cheese mixture into manicotti shells and place filled shells in a single layer in baking dish. Spread remaining sauce on top. Sprinkle with remaining cheeses and bake about 30 minutes. Yields 3 shells per serving.
These were deslicious. Even though they were a bit tedious to make, it was well worth it.
Excellent shells and filling. We like our sauce a bit spicier, so added sauteed onions, garlic, oregano, and basil to the sauce. Not much impact to calories, but SO much more flavor. Thanks! Diane
Naturally I didn't follow the directions exactly (does anyone?), but it was still delicious. My variation was to cook regular small pasta shells and mix up the whole mess in the dish, and then top it with the red sauce. Less trouble than stuffing manicotti shells. But same flavor, I imagine!