Photo of Pasta shells with ricotta, mushrooms and roasted peppers by WW

Pasta shells with ricotta, mushrooms and roasted peppers

12
12
12
SmartPoints® value per serving
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Easy
These filled pasta shells taste superb – and they’re perfect for a simple vegetarian supper.

Ingredients

White pasta, dry

300 g, large shells

Calorie controlled cooking spray

5 spray(s)

Onion(s)

1 small, red, finely chopped

Tomato

300 g, baby plum, quartered

Reduced Fat Green Pesto

2 tablespoons, level

Red pepper(s)

200 g, roasted

Olives, in Brine

100 g, pitted, chopped

Mushrooms

150 g, finely chopped

Ricotta Cheese

200 g

Pine nuts

15 g, lightly toasted

Dried Basil

4 leaf/leaves, large, to garnish

Instructions

  1. Cook the pasta shells in boiling, lightly salted water for 10-12 minutes until tender, or according to pack instructions.
  2. Meanwhile, spray a large frying pan with low fat cooking spray and gently fry the red onion until soft. Add the baby plum tomatoes and cook for 2-3 more minutes, then add the pesto sauce and 3 tablespoons water. Stir well, season and keep warm.
  3. Spray a non-stick frying pan or saucepan with low fat cooking spray and add the peppers, olives and mushrooms. Cook for a few minutes, stirring, until the mushrooms are soft. Add the ricotta cheese and stir to mix.
  4. Drain the pasta shells and fill them with the ricotta mixture. Serve with the tomato sauce, sprinkled with pine nuts and basil leaves.