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Meatball Stuffed Shells - Weight Watchers Freestyle
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins

Yield: 24 stuffed shells (3 shells per serving - 5 points per serving for blue, green and purple)

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Course: Main Course
Keyword: freestyle, weight watchers, WWFreestyle
For the meatballs:
  • 1 egg
  • 2 tablespoons Kraft grated Parmesan cheese
  • 2 tablespoons Italian bread crumbs
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 lb. 90% lean ground beef
For the sauce:
  • 29 oz. tomato sauce
  • 1 teaspoon dried minced onion
  • 1 teaspon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 24 jumbo pasta shells
  • 3/4 cup part-skim mozzarella cheese
  • Fresh basil (optional)
  1. In a saucepan add the tomato sauce and all of the seasonings. Bring to a boil, reduce heat and cover. Allow sauce to simmer while you make the meatballs.

  2. Preheat oven to 375 degrees F.

  3. In a large mixing bowl, add the ingredients for the meatballs, except for the beef. Stir it all together, then add the beef. Mix it together with your hands for best results.

  4. Roll the meat mixture into small meatballs. You should get 24 mini meatballs.

  5. Add the meatballs to a baking sheet and place in the oven for 12 minutes.

  6. While the meatballs cook, cook the jumbo pasta shells according to the directions on the box.

  7. Once the meatballs are done baking lower he heat to 350 degrees F.

  8. Spray a baking pan with no-stick cooking spray. Add a small amount of sauce to the bottom of the pan.

  9. Assemble the shells by adding a 1/2 tablespoon sauce to one shell, then a meatball and place in the pan. Once they are all finished ad the rest of the sauce to the top of them.

  10. Sprinkle with the mozzarella cheese.

  11. Place in the oven for 10 minutes or until the cheese is melted.