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.

★★★★★ 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.
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.
3Add tomatoes, basil and oregano. Cover and simmer for 10 minutes, stir occasionally.
4Stir in pasta, provolone and ricotta.
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