Spinach and Artichoke Stuffed Shells

Makes 25 Stuffed Shells; Nutrition for 1 Shell : Weight Watchers Points + 2 ~ Calories 87.8 ~ Total Fat 2.4 g ~ Carbs 12.0 g ~ Fiber 1.5 g ~ Protein5.3 g

Dear Vegetarians…..This one is for all of you whom requested more recipes 🙂

Have you ever bit into a chip dipped into an ooey gooey Spinach & Artichoke dip?  Well, imagine eating that dip stuffed inside a jumbo pasta shell covered with a chunky tomato sauce…………YUP!  That is what inspired me to make these 🙂    This recipe does not take long to come together and I always freeze 1/2 for those days where my son asks for stuffed shells.   Low points, Low fat, Low carbs & high protein………and delicious!   I hope your family enjoys these as much as mine.  You can serve with a salad or veggies for a complete low point meal. **Meat lovers- brown some sausage, beef or turkey & add to the sauce!    ENJOY!

If you want to use homemade marinara sauce <—-click for recipe

Spinach and Artichoke Stuffed Shells

Spinach and Artichoke Stuffed Shells

Makes 25 Stuffed Shells; Nutrition for 1 Shell : Weight Watchers Points + 2 ~ Calories 87.8 ~ Total Fat 2.4 g ~ Carbs 12.0 g ~ Fiber 1.5 g ~ Protein5.3 g

Ingredients

  • 25 Barilla Jumbo Shells
  • ****Stuffing****
  • 2 boxes of 10 oz Chopped Spinach, drained & squeezed dry
  • 8.5 oz can of Artichoke Hearts; drained and finely chopped
  • 2 cups of Part-Skim Ricotta Cheese
  • 8 oz bag of Shredded Part-Skim Mozzarella
  • 1/4 cup Parmesan Cheese; grated
  • 1 tsp Black Pepper
  • 1 tsp Italian Seasoning
  • 2 tsp Minced Garlic
  • 1 large Egg
  • **** Sauce****
  • 2 cups prepared Sauce; I use Organic Glen Muir Tomato & Basil
  • 1 small onion finely chopped
  • 3 cloves garlic; minced
  • 1 tsp Grill Seasoning
  • 1 tsp Italian Seasoning

Instructions

  1. Cook the jumbo shells according to pkg; 9 min in boiling water; drain & set aside
  2. Pre-heat oven to 400 degrees and prepare a large baking dish with non-stick cooking spray
  3. In a medium bowl; mix all the sauce ingredients
  4. Spread 3/4 cup of sauce on the bottom of the prepared baking dish; set aside
  5. In a large mixing bowl; Thoroughly Combine all the stuffing ingredients (crack egg first)
  6. Stuff the cooked shells with the stuffing mixture, using a small ice cream scoop; place stuffed shell in baking sheet; repeat until all shells are stuffed
  7. Spoon the remainder of the sauce mixture atop the shells.
  8. Cover with foil & bake for 30 minutes.
  9. ENJOY!!
  10. ***If you don’t want to bake the day you prepare the stuffed shells*** you can cover with foil and place in fridge for up to 3 days. Add 10-15 min to baking time; the day you bake them.
  11. ****TIP**** I usually freeze 1/2 the shells in a freezer ziplock; after stuffing them. This way we can have stuffed shells another night within a few months time 🙂
http://culinarytuesdays.com/spinach-and-artichoke-stuffed-shells/

 


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