Cheesy Chicken Stuffed Shells

Adapted from Weight Watchers.

Ingredients:

12 shell(s) uncooked jumbo shells
1 1/2 cup(s) tomato sauce
(I make my own sauce,you can find the recipe on my blog under "Spaghetti & Meat Sauce" & omit the meat)
2 large egg white(s), lightly beaten
1 3/4 cup(s) part-skim cottage cheese
(original recipe calls for ricotta cheese but I don't care for ricotta cheese so I substitute with cottage cheese)
4 oz Chicken breast, I boiled mine & then shredded it
3/4 cup(s) chopped frozen spinach, thawed and drained of excess water
1 tsp garlic powder
1 Tbsp ground oregano, or other Italian seasoning
3/4 cup(s) part-skim mozzarella cheese, shredded (shredded)
1/3 cup(s) grated Parmesan cheese

Instructions:

Preheat oven to 350ºF.

Cook jumbo 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, cottage 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 jumbo 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.