Stuffed Shells

I have been doing a lot of sweet recipes lately so I wanted to try one that cannot be eaten for dessert or breakfast (or I guess these could be if that is what you are into). Being part Italian, pasta has always been a staple in my diet. I think one of my favorite dishes is stuffed shells. The recipe I followed is below. For my Weight Watchers friends, you can have 4 of these shells for 7 points. Go crazy!


2 cups fat-free ricotta cheese

1/4 cup grated Parmesan cheese

1 cup shredded fat-free Mozzarella cheese

1/8 cups Egg Beaters egg substitute

1 Tbsp fresh oregano (dried works too)

1 tsp garlic powder (I would use as much or as little as your taste likes)

1 tsp black pepper

1 tsp table salt

24 uncooked jumbo shells

3 cups canned tomato sauce


1. Cook shells according to package instructions.

2. Drain and douse with cold water. Let drain/dry.

3. Mix cheeses (Ricotta, Mozzarella & Parmesan) with Egg Beaters. Add in garlic, black pepper, oregano.

4. Ladle sauce in bottom of pan.

5. Using a teaspoon, spoon cheese into dry, cooled shell.  I used a heaping teaspoon full for each.

6. Ladle remaining sauce on top.

Stuffed Shells

I used a little less than called for in the garlic department and I kind of regret not going even less. I am not big on garlic and this really gave the shells a bit of a kick. I don’t like the kick so use discretion in the garlic department depending on your tastes.

They were good though, and I think you all will like them!

photo 2 (17)