Who doesn’t love Stuffed Shells? Who wants a healthy, Weight Watchers version?
Yes please! 🙋🏽
You guys.. I am obsessed with this recipe. It does take a while to prep, but it is SO worth it! If you can prep ahead of time, I highly recommend , otherwise it takes about 2 hours total.
So… here it is:
What you need:
24 jumbo pasta shells, (8 ounces) (I used whole wheat)
3 cups prepared, jarred marinara sauce
2 onions, finely chopped
2 pounds fresh spinach, trimmed and washed
2 cups chopped mushrooms
2 cups fat free ricotta cheese
1 large egg white
2/3 cup whole wheat breadcrumbs
1/2 cup freshly grated Parmesan cheese
1/4 cup fresh basil, finely chopped
1 tbsp dried oregano
5 garlic cloves, minced
1/4 tsp ground nutmeg
1 tsp salt
1/2 tsp freshly ground pepper
Preheat oven to 375°F.
Cook shells until just tender, according to package directions. Drain and rinse under cold water. Set aside.
Spray a large nonstick skillet with non-fat cooking spray and set over medium-high heat. Add onions and mushrooms and cook, stirring occasionally, until softened, about 3 minutes.
Add spinach in batches and toss with tongs until wilted. Drain in a colander, pressing out excess moisture with the back of a spoon. Let cool. Set aside.
Combine ricotta, basil, oregano, garlic, breadcrumbs, 1/4 cup Parmesan and nutmeg in a bowl; mix well. Add the reserved spinach and mushroom mixture and season with salt and pepper. Stir in egg white.
Stuff each of the reserved shells with a generous 2 tablespoons of the ricotta mixture.
Spread 1 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange the stuffed shells in a single layer.
Top with the remaining 2 cups of the sauce and sprinkle with the remaining 1/4 cup Parmesan cheese. Bake until the top is golden and the shells are heated through, about 30 minutes. Let cool for 10 minutes and serve!
Serving size is 4 shells
Each serving = 8 Points