shells and eggplant ww
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.
prep time
15 Min
cook time
50 Min
method
Bake
yield
4 serving(s)
Ingredients
- 2 teaspoons olive oil
- 1 tablespoon onion, chopped finely
- 2 cups trimmed peeled eggplant, diced small
- 1 pinch salt, or to taste
- 14 1/2 ounces can diced tomatoes
- 1 teaspoon oregano
- 1 teaspoon sweet basil
- 6 ounces shell pasta, cooked and drained weight is the dry pasta before cooking.
- 1 1/2 ounces privolone, grated
- 1/2 cup part skim ricotta cheese
How To Make shells and eggplant ww
-
Step 1Preheat oven to 400°. Spray a 8x8 inch pan with non stick spray.
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Step 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 3Add tomatoes, basil and oregano. Cover and simmer for 10 minutes, stir occasionally.
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Step 4Stir in pasta, provolone and ricotta.
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Step 5Pour into prepared pan and bake for 12 minutes, or until hot and bubbly.
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