Servings: 36 stuffed shells
Calories: 61.1kcal
Equipment
- cookie sheets
- 4-5 qt pot
- mixing bowl
- colander
Ingredients
Jumbo Shells
- 1 box Barilla Jumbo Shells or your favorite brand
- 1 tsp olive oil
Ricotta Cheese Mixture
- 2 15 oz containers fat free ricotta cheese, I used Galbani
- 1 c chopped spinach, well drained and packed into cup
- ⅔ c romano cheese
- ¼ tsp garlic powder
- pinch black pepper
- ¼ tsp salt
- 2 egg whites OR 1 whole egg
Baking the Shells
- 4-5 tbsp sauce - I used Alfredo sauce but marinara and vodka sauce will also work.
- 1 oz Kraft fat free shredded mozzarella
Instructions
Jumbo Shells
- Boil water in a 4-5 qt pot. When the water comes to a boil, add the olive oil to the water to keep the shells from sticking to each other. Also salt the water if you wish.
- Add the shells to the boiling water. If you are going to smother the shells in sauce when they are baked, boil them for 9 min. If you will be using a scant amount of sauce, boil them for an additional 2 min.
- When the shells are done, drain them into a colander. Rinse the shells with cold water to stop the cooking and to remove oil and salt from the cooking water.
- Spread the shells out onto a cookie sheet until you are ready to stuff them.
Prepare the Ricotta Cheese Mixture
- Add the 2 containers of ricotta into a large mixing bowl.
- Add the well drained spinach and incorporate into the ricotta cheese.
- Add the romano cheese, garlic powder and black pepper. and thoroughly incorporated into the ricotta. Taste the ricotta cheese mixture. Add more romano, salt and/or garlic powder if you think it is needed. You do not want the garlic powder to be overwhelming - you want it to be subtle and understated.
- Once you are satisfied with the seasoning, add the egg whites to the mixture and thoroughly mix them into the ricotta cheese mixture.
- Stuff each shell and place onto a cookie sheet. After all the shells are stuffed, remove the number you will need for a meal. Cover the remaining shells with plastic wrap and place the cookie sheet into the freezer. After the shells have frozen, transfer them to a freezer bag for later use.
Baking the Stuffed Shells
- Preheat the oven to 350℉
- Spread the sauce you will be using over the bottom of the baking dish. I used 2 tbsp of Priano Alfredo sauce. Place the stuffed shells into the baking dish. Top each shell with sauce depending on your taste. I spread a tsp of the Alfredo sauce on each shell. Sprinkle some shredded fat free mozzarella over the shells.
- Cover the baking dish with tin foil and bake for 30 min at 350℉.
- Remove from the oven and serve.
Notes
Nutritional information and WW pts are per stuffed shell.
You will need to calculate based on how many shells you eat and how much of what sauce you use.
For example, using the WW link provided, 3 shells were 5 pt.
2 tbsp of Priano Alfredo sauce was 1 pt.
2 tbsp of Kraft fat free shredded mozzarella was 0 pt.
So 3 stuffed shells for lunch was 6 pt total.
Nutrition
Serving: 1stuffed shell | Calories: 61.1kcal | Carbohydrates: 9.5g | Protein: 4.3g | Fat: 0.7g | Saturated Fat: 0.3g | Sodium: 60mg
Tried this recipe?Let us know how it was!
