shells and eggplant ww

(1 rating)
Recipe by
Jane Whittaker
Massena (now in FL), NY

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 rating)
yield 4 serving(s)
prep time 15 Min
cook time 50 Min
method Bake

Ingredients For shells and eggplant ww

  • 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

How To Make shells and eggplant ww

  • 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.

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