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
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
- Cook the jumbo shells according to pkg; 9 min in boiling water; drain & set aside
- Pre-heat oven to 400 degrees and prepare a large baking dish with non-stick cooking spray
- In a medium bowl; mix all the sauce ingredients
- Spread 3/4 cup of sauce on the bottom of the prepared baking dish; set aside
- In a large mixing bowl; Thoroughly Combine all the stuffing ingredients (crack egg first)
- 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
- Spoon the remainder of the sauce mixture atop the shells.
- Cover with foil & bake for 30 minutes.
- ENJOY!!
- ***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.
- ****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 :-)
