Weight Watchers Stuffed Shell Recipes

Stuffed Shells Recipes WW USA WeightWatchers

WEBPreheat oven to 375°F. Mix together cheeses, salt, garlic powder, oregano and pepper. Spread a few spoonfuls of tomato sauce on bottom of a 9- x …

1. Preheat oven to 375°F.
2. Mix together cheeses, salt, garlic powder, oregano and pepper.
3. Spread a few spoonfuls of tomato sauce on bottom of a 9- x 13-inch baking dish.
4. When cooked shells are cool enough to handle, fill each shell with cheese mixture and place in baking dish. When all shells are in dish, spoon remaining tomato sauce over shells. Cover pan and bake for 20 minutes. Yields about 4 shells per serving.

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weight watchers stuffed shells It All Started With Paint

WEBMay 9, 2013 · 1. Cook shells according to package instructions. Drain & rinse with cold water. Let drain/dry. 2. Preheat oven to 350. 3. In …

1. 1. Cook shells according to package instructions. Drain & rinse with cold water. Let drain/dry.
2. 2. Preheat oven to 350.
3. 3. In medium bowl, mix cheeses (Ricotta, Mozzarella, Parmesan) with Egg Beaters. Add in garlic, black pepper, oregano, salt.
4. 4. Ladle sauce in bottom of a pan.
5. Bring large saucepan filled two-thirds full of salted water to boil. Add shells, reduce heat, and simmer until shells are just tender, about 10 minutes. Drain well, shaking strainer to remove as much water as possible; let cool slightly.
6. Preheat oven to 375°F. Spray 7-x-11-inch baking dish or 2-quart gratin dish with nonstick spray.
7. Meanwhile, stir together ricotta, cottage cheese, egg, garlic, parsley, oregano, salt, and pepper in large bowl.
8. Spread about 3/4 cup marinara in prepared dish. Spoon ricotta mixture evenly into shells, filling each one just barely full. Arrange in baking dish, filling side up. Spoon remaining marinara sauce over top and sprinkle evenly with Parmesan. Bake until sauce is bubbling, about 20 minutes.

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Herbed cheesestuffed shells Recipes WW USA WeightWatchers

WEBSpray a 9x13-inch baking dish with nonstick spray. Mix together the ricotta, mozzarella, buttermilk, egg, yellow onion, Italian seasoning, salt and pepper; press in the garlic with …

1. Cook the shells according to package directions. Drain and rinse briefly under cold running water to stop the cooking.
2. Preheat the oven to 350ºF. Spray a 9x13-inch baking dish with nonstick spray. Mix together the ricotta, mozzarella, buttermilk, egg, yellow onion, Italian seasoning, salt and pepper; press in the garlic with a garlic press. Stuff 2 tablespoons of the mixture into each shell and set in the baking dish.
3. Heat a nonstick skillet over medium heat, then spray with nonstick spray. Add the white onion and sauté until golden brown, 10 to 12 minutes. Add the tomatoes, carrot, wine, basil and crushed red pepper. Still stirring occasionally, cook down to form a thick sauce, 12 to 15 minutes. Pour over the shells and spread evenly. Cover with foil and bake until hot and bubbling, about 30 minutes.

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