Spinach Stuffed Shells with Meat Sauce

• 12 oz Jumbo Shells
• 1/2 onion, chopped
• 2 tsp garlic, chopped
• 1 tsp olive oil
• 1 lb ground chicken breast
• 1 Tbsp sweet basil
• salt and pepper
• 3 packets splenda
• 2 cups light ricotta cheese
• 2 cups fat free mozerella
• 1 egg
• 10 oz package chopped spinach, thawed and drained
• 1/4 cup parmesan, grated

Boil water and cook shells to al dente

Meanwhile, saute onions and garlic in oil.  Add chicken and salt, brown until cooked.  Add tomatoes, salt, pepper, basil, and splenda.  Simmer on low, covered.

Preheat oven to 375.
Strain noodles and rinse with cold water.

In large bowl, mix together ricotta, egg, spinach, mozzerella, and parmesan.

Fill cooled shells with cheese mix and place in baking dish with a little sauce in the bottom.  Cover shells with sauce, cover dish with foil, and bake 40 minutes.  Uncover bake an additional 5 minutes.

Calculations based on 37 shells...4 shells for 7 points