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Weight Watchers Spinach & Mushroom Stuffed Shells

Weight Watchers Spinach and Mushroom Stuffed Shells

Now that I’ve made this recipe a few times, I thought it was time to post it.  It is a weight watchers friendly recipe, and only has 8 points per serving, which is great.  Although it’s a healthy recipe, you don’t feel like you are sacrificing the taste because these stuffed shells taste like a total splurge.  This is definitely a go-to recipe when you are craving Italian food!

Ingredients

Spinach, mushrooms, and onions

Filling mixture

Mix it up!

Stuffed Shells

Baked and ready to eat!

Stuffed Shells 2

Spinach and Mushroom Stuffed Shells
Print
Ingredients
  1. 24 jumbo pasta shells, (8 ounces)
  2. 3 cups prepared, jarred marinara sauce
  3. 2 onions, finely chopped
  4. 2 pounds fresh spinach, trimmed and washed
  5. 2 cups chopped mushrooms
  6. 2 cups fat free ricotta cheese
  7. 1 large egg white
  8. 2/3 cup whole wheat breadcrumbs
  9. 1/2 cup freshly grated Parmesan cheese
  10. 1/4 cup fresh basil, finely chopped
  11. 1 tbsp dried oregano
  12. 5 garlic cloves, minced
  13. 1/4 tsp ground nutmeg
  14. 1 tsp salt
  15. 1/2 tsp freshly ground pepper
Instructions
  1. Preheat oven to 375°F.
  2. Cook shells until just tender, according to package directions. Drain and rinse under cold water. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Stuff each of the reserved shells with a generous 2 tablespoons of the ricotta mixture.
  7. Spread 1 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange the stuffed shells in a single layer.
  8. 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 before serving.
Notes
  1. Preparation time: 15 minute(s)
  2. Cooking time: 45 minute(s)
  3. Entire recipe makes 6 servings
  4. Serving size is 4 shells
  5. Each serving = 8 Points +
  6. PER SERVING: 269 calories; 5 g fat; 48 g carbohydrates; 27 g protein; 7 g fiber
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Recipe from laaloosh.com

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-Allyson
 

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  1. […] Healthy Stuffed Shells. I’m such a pasta girl, I could eat it every night of the week. This recipe replaces some of […]

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