Weight Watchers Stuffed Shells
Indulge in a wholesome and flavorful dinner with these Weight Watchers Stuffed Shells, a lighter twist on a classic Italian comfort food. Perfectly cooked jumbo pasta shells are generously filled with a creamy mixture of low-fat ricotta, part-skim mozzarella, Parmesan, and nutrient-packed spinach, seasoned with garlic and Italian herbs for a robust flavor. Topped with a vibrant low-sodium marinara sauce and a final sprinkle of melted mozzarella, these cheesy, baked pasta shells deliver all the indulgence with fewer calories. Ready in just an hour, this family-friendly dish is not only easy to prepare but also ideal for meal preps or cozy weeknight dinners. Garnish with fresh basil for a pop of color and added elegance before serving. Packed with flavor and perfectly portioned, these stuffed shells are a satisfying and guilt-free option for anyone watching their points!
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Recipe Information
Ingredients
- 20 pieces Jumbo pasta shells
- 1.5 cups Low-fat ricotta cheese
- 1 cup Shredded part-skim mozzarella cheese
- 0.25 cup Grated Parmesan cheese
- 10 ounces Frozen chopped spinach, thawed and squeezed dry
- 1 large Egg
- 2 teaspoons Minced garlic
- 1 teaspoon Dried Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 cups Low-sodium marinara sauce
- 2 tablespoons Fresh basil leaves, chopped (optional for garnish)
Instructions
Preheat the oven to 375°F (190°C). Lightly spray a 9x13-inch baking dish with nonstick cooking spray.
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
In a mixing bowl, combine the low-fat ricotta cheese, 0.75 cups of the shredded mozzarella cheese, Parmesan cheese, thawed spinach, egg, minced garlic, Italian seasoning, salt, and black pepper. Stir until well-incorporated.
Spread 1 cup of the marinara sauce evenly over the bottom of the prepared baking dish.
Using a spoon, carefully fill each cooked shell with the ricotta-spinach mixture, about 2 tablespoons per shell. Arrange the stuffed shells in the baking dish, open side up.
Pour the remaining 1 cup of marinara sauce evenly over the shells. Sprinkle the remaining 0.25 cup of shredded mozzarella over the top.
Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh chopped basil, if desired.
Nutrition Facts
Calories |
279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 463 mg | 20% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.9 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 391 mg | 30% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 659 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
