Shells and Eggplant WW

Jane Whittaker


This is out of the WW book Slim Ways With Pasta.
The only changes I made on this one is use canned diced tomatoes instead of fresh.
This has 5 points:
1/2 fat, 1 protein, 2 Veggies, 2 Breads.
294 cal
13 G protein
9.6 fat
332 mg sodium
17 mg cholesterol
36 G fiber
The amounts of cheese seem to be very tiny, but they add a lot of flavor and the serving size is just about right.

Featured Pinch Tips Video

★★★★★ 1 vote
15 Min
50 Min


2 tsp
olive oil
1 Tbsp
onion, chopped finely
2 c
trimmed peeled eggplant, diced small
1 pinch
salt, or to taste
14 1/2 oz
can diced tomatoes
1 tsp
1 tsp
sweet basil
6 oz
shell pasta, cooked and drained weight is the dry pasta before cooking.
1 1/2 oz
privolone, grated
1/2 c
part skim ricotta cheese


1Preheat oven to 400°.
Spray a 8x8 inch pan with non stick spray.

Step 2 Direction Photo

2Spray a large sauce pan generouly with non stick spray.
Heat oil and cook the onion and gralic until onion is translucent this will take about 2 minutes.
Add eggplant, the salt, and cook until the eggplant is tender, about 10 minutes.

Step 3 Direction Photo

3Add tomatoes, basil and oregano. Cover and simmer for 10 minutes, stir occasionally.

Step 4 Direction Photo

4Stir in pasta, provolone and ricotta.

Step 5 Direction Photo

5Pour into prepared pan and bake for 12 minutes, or until hot and bubbly.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Other Tags: Quick & Easy, Healthy