Shells and Eggplant WW

Jane Whittaker

By
@janenov46

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

Rating:

Comments:

Serves:

4

Prep:

15 Min

Cook:

50 Min

Method:

Bake

Ingredients

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
oregano
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

Directions Step-By-Step

1
Preheat oven to 400°.
Spray a 8x8 inch pan with non stick spray.
2
Spray 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.
3
Add tomatoes, basil and oregano. Cover and simmer for 10 minutes, stir occasionally.
4
Stir in pasta, provolone and ricotta.
5
Pour 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