12 uncooked jumbo pasta shells
1 tablespoon olive oil
2 medium tomatoes, seeded and chopped
1 medium stalk celery, thinly sliced
1 medium carrot, finely chopped
1 clove garlic, finely chopped
1 cup diced, cooked chicken
1 tablespoon dry white wine
1 (15 ounce) container part-skim ricotta cheese
1 cup seasoned croutons
1 teaspoon fresh parsley, chopped
1/4 teaspoon salt
1/4 teaspoon pepper

Cook pasta shells according to directions and drain. Heat oven to 400 degrees. Spray a square baking dish (8x8x2 inches) with nonstick cooking spray. Heat oil in a large nonstick skillet over medium heat. Cook tomatoes, celery, carrot and garlic about 5-7 minutes, stirring frequently. Stir in chicken and wine and cook until wine is evaporated, about 5 minutes. Remove from heat and stir in remaining ingredients. Fill cooked shells with chicken mixture and place filled sides up in baking dish. Bake uncovered about 10 minutes or until filling is lightly browned. Sprinkle with a little Parmesan cheese and serve.

Makes 4 Servings
Serving Size: 3 stuffed shells