Photo of Stuffed pasta shells by WW

Stuffed pasta shells

6
6
5
SmartPoints® value per serving
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
6
Difficulty
Easy
Filling jumbo pasta shells with a ricotta and herb stuffing makes this vegetarian recipe just that little bit different. You could use cannelloni if you can’t find the shells.

Ingredients

Tesco Finest Conchiglioni Rigati Pasta

180 g, cooked as per pack

Calorie controlled cooking spray

4 spray(s)

Ricotta Cheese

280 g

Fat free natural cottage cheese

300 g

Egg, whole, raw

1 medium, raw

Garlic

1 clove(s)

Parsley, fresh

2 tablespoons

Oregano, Dried

1 teaspoons, level

Vegetarian Parmesan Style Hard Cheese

20 g

Onion(s)

½ large

Garlic

1½ clove(s)

Tomato Purèe

1½ tablespoons, level

Calorie controlled cooking spray

4 spray(s)

Passata

345 g

Vinegar, All Types

1 teaspoons

Groovy Food Co. Agave Nectar Light Amber & Mild

1 teaspoons

Oregano, Dried

1 teaspoons, level

Instructions

  1. Cook the shells in a very large pan of boiling water for 10 minutes, or until al dente. Drain well and set aside to cool slightly.
  2. Preheat the oven to 190°C, fan 170°C, gas mark 5. Mist a large rectangular baking dish with cooking spray.
  3. Meanwhile, combine the ricotta, cottage cheese, egg, garlic, parsley and oregano in a bowl, then season and set aside.
  4. Spread one third of the tomato sauce over the base of the prepared baking dish, then arrange the shells on top. Fill each shell with the ricotta mixture, then spoon over the remaining sauce. Scatter over the grated cheese and bake for 20 minutes, or until the sauce is bubbling and the cheese has melted.

Notes

For extra flavour, cut 8 drained anchovies into thirds, and arrange one piece on the top of each shell before spooning over the sauce – the SmartPoints will remain the same.

Start eating better than ever!