WEIGHT WATCHERS STUFFED SHELLS RECIPES

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SPINACH RICOTTA STUFFED SHELLS WITH MEAT SAUCE



Spinach Ricotta Stuffed Shells with Meat Sauce image

Jumbo pasta shells stuffed with ricotta cheese, mozzarella and spinach topped with a turkey meat sauce. Here's a great way to sneak spinach on your kids' plate!

Provided by Gina

Categories     Dinner

Total Time 85 minutes

Prep Time 10 minutes

Cook Time 75 minutes

Yield 9

Number Of Ingredients 13

27 9 oz Barilla Jumbo Shells ( or GF shells)
1 cup onion (finely chopped)
2 garlic cloves (chopped)
1 tsp olive oil
1 lb 99% lean ground turkey
32 oz crushed tomatoes (I used Tuttorosso)
1 tbsp chopped fresh basil
salt and pepper
2 cups part skim ricotta cheese
8 oz reduced fat mozzarella cheese (shredded)
1 egg
16 oz package frozen spinach (thawed and squeezed well)
1/4 cup Parmigiano Reggiano

Steps:

  • Boil water and cook shells according to package directions, make sure to make them al dente.
  • Meanwhile, saute onions and garlic in oil.
  • Add turkey and salt and brown until cooked, breaking up in small pieces.
  • Add tomatoes, salt, pepper and basil, then simmer on low, covered, about 15 minutes.
  • Preheat oven to 375°.
  • In a large bowl, mix together ricotta, egg, spinach, mozzarella, and parmesan.
  • Once shells are cooked and cool, fill each shell with (about 2 heaping tbsp) cheese mixture and place on a large baking dish, or two smaller dishes, covering the bottom of the dish with a little sauce.
  • Top shells with half of the sauce, cover with foil and bake 40 minutes; uncover foil and bake 5 more minutes.
  • Serve with additional sauce on top.

Nutrition Facts : ServingSize 3 stuffed shells, Calories 360.9 kcal, CarbohydrateContent 34.3 g, ProteinContent 28.4 g, FatContent 12.8 g, SaturatedFatContent 3.7 g, CholesterolContent 72.5 mg, SodiumContent 375 mg, FiberContent 3.3 g, SugarContent 0.5 g

WW HAM AND CHEESE STUFFED POTATOES RECIPE - FOOD.COM



Ww Ham and Cheese Stuffed Potatoes Recipe - Food.com image

This is out of one of my old Weight Watchers cookbooks called "Simple Goodness". I have this marked as really good! Hope you enjoy :) I removed the point count on the title based on one of the reviews...

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 1 hours 30 minutes

Yield 4 serving(s)

Number Of Ingredients 10

4 (12 ounce) baking potatoes
2 tablespoons reduced-calorie stick margarine
2 cups broccoli florets
1/2 cup onion, chopped
1/2 cup low sodium chicken broth
1 cup lean ham, diced
1/4 teaspoon pepper
6 tablespoons nonfat sour cream, divided
cooking spray
1/2 cup reduced-fat cheddar cheese, shredded

Steps:

  • Preheat oven to 400 degrees fahrenheit.
  • Bake potatoes at 400 degrees for 1 hour and 15 minutes or until tender. Let cool slightly.
  • Melt margarine in a nonstick skillet over medium-high heat. Add broccoli and onion; saute' 3 minutes. Add broth; bring to a boil.
  • Cover, reduce heat, and simmer 5 minutes or until broccoli is tender. Remove from heat; stir in ham and pepper.
  • Cut a lengthwise strip from top of each potato; discard strips. Scoop out pulp, leaving 1/4 -inch-thick shells; set shells aside.
  • Place potato pulp in a bowl; add 2 tablespoons sour cream, and mash to desired consistency. Stir in broccoli mixture. Spoon mixture evenly into potato shells.
  • Place potatoes in an 11X7 inch baking dish coated with cooking spray. Bake at 400 degrees for 15 minutes or until thoroughly heated.
  • Top each potato with 2 tablespoons cheese, and bake an additional 3 minutes or until cheese melts.
  • Top each potato with 1 Tablespoon sour cream.

Nutrition Facts : Calories 388.5, FatContent 2.7, SaturatedFatContent 0.9, CholesterolContent 12.7, SodiumContent 447.6, CarbohydrateContent 76.5, FiberContent 6.5, SugarContent 5.6, ProteinContent 16.8

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