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ww stuffed shells

(2 ratings)
Recipe by
Jane Whittaker
Massena (now in FL), NY

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

(2 ratings)
yield 10 if 2 shells are a serving
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For ww stuffed shells

  • 2 tsp
    olive oil
  • 1 sm
    onion, diced
  • 2 clove
    garlic, minced
  • 10 oz
    lean round beef, we like sirloin here
  • 1/2 sm
    zuchinni, shredded. leave skin on.
  • 1/2 sm
    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

How To Make ww stuffed shells

  • 1
    Grate the zuchinni and the carrot, put n a large bowl.
  • 2
    Pre heat oven to 350° Spray pans you are using with pam.
  • 3
    Cook jumbo shells to package directions. Spread half the marinara sauce evenly over the bottom of the prepared pan.
  • 4
    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.
  • 5
    Mix the ricotta, 1/2 the mozarella and the grated zuchinni iand carrot n a large bowl. Add the meat mixture and combine well.
  • 6
    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.
  • 7
    Note* you could easily use just Italian sausage, or combine the sausage and ground beef, or just forgo the meat all together.

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