Ricotta Chicken Stuffed Shells

This is a favorite weekend casserole adapted this from a Weight Watchers recipe. Make this when you have a little more time (about 30 minutes prep, 30 minutes to bake). To get the most from this recipe, select quality cheeses.

[Serves 6. One serving = 3-4 shells, 9 WW points.]

6 oz. uncooked jumbo pasta shells (about 21).
2 cups tomato pasta sauce
2 med. egg whites, slightly beaten
1 3/4 cup (15 oz.) part skim ricotta cheese
6 oz. (or 1 breast) cooked, skinless chicken breast, diced
1 cup chopped, frozen spinach, thawed and drained of excess water
1 tablespoon garlic powder, or to taste
1 tablespoon Italian seasoning, or to taste
2 cups or so part-skim mozarella cheese, shredded
1/3 cup or so grated Parmesean cheese

1. Preheat oven to 350 degrees.
2. Cook shells in boiling water acc. to package directions (about 9-10 minutes). Do not overcook. Drain, immediately rinse in cold water, set aside.
3. Meanwhile, coat a 9 x 13 pan w/ cooking spray. Spread about 3/4 cup sauce evenly over bottom of pan, set aside.
4. 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 mozarella cheese and Parmesean cheese.
5. To assemble, spoon cheese mixture into shells and place filled shells in a single layer in baking dish. Spread remaining sauce on top. Sprinkle with remaining cheeses and bake 30 minutes.