WW stuffed shells with alfredo sauce

Jane Whittaker


This recipe is from an older Weight Watchers recipe and the info on points is from the nutritional info.
I did make a few changes so had to add more points, but for my family using alfredo sauce instead of plain tomato sauce made all the difference.
I am calculating with the changes it would be around 8 points per serving which is 3 shells.

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20 Min


1 Hr 10 Min




21 large
jumbo pasta shells
1 small
onion, chopped small
1 Tbsp
garlic ( i use the jar garlic and put in a rounded tablespoon)
8 oz
ground turkey
10 oz
package frozen chopped spinach, zapped in microwave 3 minutes and moisture squeezed out
1 Tbsp
olive oil
1 c
low fat cottage cheese
1/4 oz
grated romano or parmesean cheese, your choice
1 tsp
fennel seeds
1 tsp
dried basil
1 tsp
dried oregano
1/4 tsp
fresh ground black pepper
15 oz
jar light garlic alfredo sauce, we used bertolli's
6 oz
shredded mozzarella more if you like

Directions Step-By-Step

Heat the olive oil in a heavy saucier, add the chopped onions, saute until almost translucent, add the garlic, cook for another minute, then add the ground turkey and cook until the turkey is cooked through.
Meanwhile cook the shells in boiling salted water to package directions, then drain well.
In a large bowl put the rest of ingredients except the alfredo sauce and mozzarella.
Add the turkey mixture to the bowl and stir until combined.
Fill each shell with 2 rounded tablespoons of filling and place in a well greased 9 by 13 inch pan.
Pour the alfredo sauce evenly over the top. I usually reserve the mozarella for the last 10 minutes of baking for extra ooziness.

About this Recipe

Course/Dish: Turkey
Main Ingredient: Turkey
Regional Style: American
Other Tags: Quick & Easy, Healthy