Cheese and Chicken Shells (makes 2 pans of 6 shells)


12 jumbo pasta shells
1 ½c pasta sauce
2 large egg whites, gently beaten
1 ½c part skim ricotta cheese
4 oz. chicken, cooked and diced
1 c frozen spinach (chopped) thawed (drain excess water)
2 tsp garlic powder
1 tbsp oregano
1 tbsp chopped basil
¾ c part-skim mozzarella cheese, shredded
1/3 c grated parmesan cheese


Cook shells in boiling water according to the directions on box
Rinse with cold water and set aside.
Lightly spray pan(s) with cooking spray and spread a third of the sauce between the pan(s) evenly over the bottom. Set aside.
For filling: Stir together egg whites, ricotta, chicken, spinach, garlic powder, basil, and seasoning. Stir in ¼c of mozzarella cheese and parmesan cheese.
Fill each shell with mixture and place filled shells in the pan(s) on top of the sauce. Spread remaining sauce on top, sprinkle with remaining cheese. Salt and pepper to taste.

Freezing Instructions:

There are a couple ways to freeze this recipe. First way is to use disposable foil pans with covers, you would just cover and label with cooking instructions. The other way is to line a casserole dish with saran wrap before assembling the meal, cover and place in the freezer. Once the dish is frozen you would remove it from the casserole dish, wrap and label then place back in the freezer. When ready to cook you would remove the wrap place back into the casserole dish then cook accordingly. Regardless of the method you use you would freeze the meal before baking.

Cooking Instructions:

Preheat oven to 350 degrees uncovered and bake for 45 minutes or until shells are hot.

One comment on “Cheese and Chicken Shells (makes 2 pans of 6 shells)

  1. Pingback: Freezer Meals « New Knees at 31

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