Ww Stuffed Shells Recipe

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WW Stuffed Shells

Jane Whittaker


This makes 20 shells.
We love stuffed shells and these were made differently for us, used fat free ricotta and mozarella as well.
I was amazed they were as good as they were, but the marinara sauce was home made and would make a rock taste good.
Also had some left over Italian sausage and put some of that in GW's portion of shells.
Each shell has a point value of 3 if made with lean hamburger, I used ground sirloin

pinch tips: How to Mince Garlic




10 if 2 shells are a serving


20 Min


45 Min




2 tsp
olive oil
1 small
onion, diced
2 clove
garlic, minced
10 oz
lean round beef, we like sirloin here
1/2 small
zuchinni, shredded. leave skin on.
1/2 small
carrot, shredded
8 oz
fat free mozarella
2 c
fat free ricotta
1/2 oz
each salt, pepper, oregano, parsley
3 to 4 c
marinara sauce, home made is best

Directions Step-By-Step

Grate the zuchinni and the carrot, put n a large bowl.
Pre heat oven to 350°
Spray pans you are using with pam.
Cook jumbo shells to package directions.
Spread half the marinara sauce evenly over the bottom of the prepared pan.
Heat the olive oil and saute the onion til trnslucent, add the garlic and cook a minute more. Add the hamburg and the seasonings and cook until meat is no longer Pink.
Mix the ricotta, 1/2 the mozarella and the grated zuchinni iand carrot n a large bowl. Add the meat mixture and combine well.
Fill the shells with the filling, drizzle marinara sauce over and bake until hot and bubbly. The last 10 minutes of baking sprinkle the reserved mozarella over.
Note* you could easily use just Italian sausage, or combine the sausage and ground beef, or just forgo the meat all together.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Low Fat
Other Tag: Healthy