Serves: 4
WW Points: 4–5 points per serving ⭐
(based on the current unified WW system & light ingredients)
Ingredients
Stuffed Shells
- 20 jumbo pasta shells, cooked al dente
- 1½ cups part-skim ricotta
- 1½ cups part-skim shredded mozzarella
- ½ cup grated Parmesan
- 1 cup spinach, finely chopped (fresh or well-drained frozen)
- 1 large egg
- 1 tsp garlic powder
- ½ tsp dried oregano
- Salt & pepper, to taste
- Optional: chopped fresh basil
Sauce
- 2 cups low-sugar marinara sauce
- 2 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
Optional Topping
- ¼ cup part-skim mozzarella
Instructions
- Cook shells according to package directions. Drain and let cool.
- Make filling: Mix ricotta, mozzarella, Parmesan, egg, spinach, seasonings, and basil until smooth.
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 baking dish.
- Stuff shells evenly with the cheese mixture.
- Warm sauce: Simmer marinara with garlic, basil, and oregano for 5–7 minutes.
- Assemble: Spread a thin layer of sauce in the dish, add shells, cover with remaining sauce.
- Top (optional): Sprinkle with extra mozzarella.
- Bake: Cover with foil and bake 25 minutes. Uncover and bake 10–15 minutes until bubbly.
- Rest a few minutes, then serve.
