Nutrition per serving may change if servings are adjusted.
Olive oil nonstick cooking spray
12 dried jumbo shell macaroni
⅓ cup chopped onion
⅓ cup chopped red bell pepper
1 tablespoon olive oil
¾ cup chopped eggplant
2 cloves garlic, minced
¼ teaspoon fennel seeds, crushed
½ cup chopped cooked chicken breast
½ cup crumbled reduced-fat feta cheese
¼ cup refrigerated or frozen egg product, thawed, or 1 egg, beaten
⅓ cup seasoned fine dry breadcrumbs
⅓ cup fresh basil, thinly sliced
¾ cup marinara sauce, warmed
Preheat oven to 375°F. Line a rimmed baking sheet with foil and coat foil with oil or cooking spray; set aside. Cook macaroni shells according to package directions; drain. Rinse with cold water; drain again. Invert shells onto paper towels to dry, with the outsides of the shells facing up.
Meanwhile, in a medium skillet, cook onion and pepper in hot oil over medium heat for 3 minutes, stirring occasionally. Add eggplant, garlic and fennel seeds. Cook for 3 to 4 minutes more or until vegetables are tender, stirring occasionally. Remove from the heat and stir in chicken and feta. Set aside.
Pour egg into a 10-ounce custard cup or small bowl. Pour breadcrumbs into another 10-ounce custard cup or small bowl. Dip the outsides of each pasta shell in the egg, allowing excess to drip off. Dip coated shell in breadcrumbs, turning to coat the whole outside with crumbs. Lightly coat outsides of shells with cooking spray. Place coated shells in the prepared pan, crumb-sides down. Spoon chicken mixture evenly into the shells.
Bake the shells for 18 to 20 minutes or until heated through and breadcrumbs are lightly browned. Transfer shells to a serving platter and sprinkle with basil just before serving. Serve warm with marinara sauce for dipping.