AuthorSheenaCategoryItalian, Main DishesDifficultyIntermediateDear Vegetarians.....This one is for all of you whom requested more recipes 🙂
Have you ever bit into a chip dipped into an ooey gooey Spinach & Artichoke dip? Well, imagine eating that dip stuffed inside a jumbo pasta shell covered with a chunky tomato sauce............YUP! That is what inspired me to make these 🙂 This recipe does not take long to come together and I always freeze 1/2 for those days where my son asks for stuffed shells. Low points, Low fat, Low carbs & high protein.........and delicious! I hope your family enjoys these as much as mine. You can serve with a salad or veggies for a complete low point meal. **Meat lovers- brown some sausage, beef or turkey & add to the sauce! ENJOY!
Ingredients:
Directions:
Cook the jumbo shells according to pkg; 9 min in boiling water; drain & set aside
Pre-heat oven to 400 degrees and prepare a large baking dish with non-stick cooking spray
In a medium bowl; mix all the sauce ingredients
Spread 3/4 cup of sauce on the bottom of the prepared baking dish; set aside
In a large mixing bowl; Thoroughly Combine all the stuffing ingredients (crack egg first)
Stuff the cooked shells with the stuffing mixture, using a small ice cream scoop; place stuffed shell in baking sheet; repeat until all shells are stuffed
Spoon the remainder of the sauce mixture atop the shells.
Cover with foil & bake for 30 minutes.
Nutrition:
25 servings
1 Shell
- Amount per serving
- Calories87.8
- % Daily Value *
- Total Fat 2.4g4%
- Total Carbohydrate 12g5%
- Dietary Fiber 1.5g6%
- Protein 5.3g
* The % Daily Value (DV) 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.
Ingredients
Directions
Cook the jumbo shells according to pkg; 9 min in boiling water; drain & set aside
Pre-heat oven to 400 degrees and prepare a large baking dish with non-stick cooking spray
In a medium bowl; mix all the sauce ingredients
Spread 3/4 cup of sauce on the bottom of the prepared baking dish; set aside
In a large mixing bowl; Thoroughly Combine all the stuffing ingredients (crack egg first)
Stuff the cooked shells with the stuffing mixture, using a small ice cream scoop; place stuffed shell in baking sheet; repeat until all shells are stuffed
Spoon the remainder of the sauce mixture atop the shells.
Cover with foil & bake for 30 minutes.
Notes
Tips
- If you don’t want to bake the day you prepare the stuffed shells*** you can cover with foil and place in fridge for up to 3 days. Add 10-15 min to baking time; the day you bake them.
- I usually freeze 1/2 the shells in a freezer ziplock; after stuffing them. This way we can have stuffed shells another night within a few months time 🙂