This is the second time that I have made this Weight Watchers recipe. The first time I cooked my own chicken first and then shredded it. This time I used canned chicken which was much easier and quicker. Either way, the recipe rocks!
12 uncooked jumbo shells (I ended up using more in order to use up all the filling)
1 1/2 cup canned tomato sauce
2 medium egg whites, lightly beaten
1 3/4 cup part-skim ricotta cheese
4 oz chicken breast, cooked, skinless, diced
3/4 cup chopped frozen spinach, thawed and drained of excess water
1 tsp garlic powder
1 tbsp ground oregano, or other Italian seasoning
3/4 cup part-skin mozzarella cheese, shredded
1/3 cup grated Parmesan cheese
Preheat oven to 350.
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 cheeses and bake about 30 minutes. Yields 3 shells per serving.
Points value: 9