Baked Shells with Bacon and Mozzarella

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 253.5
  • Total Fat: 7.4 g
  • Cholesterol: 20.5 mg
  • Sodium: 436.2 mg
  • Total Carbs: 32.1 g
  • Dietary Fiber: 4.3 g
  • Protein: 15.2 g

View full nutritional breakdown of Baked Shells with Bacon and Mozzarella calories by ingredient
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This is an old Weight Watchers recipe I modified. This is an old Weight Watchers recipe I modified.
Number of Servings: 10


    13.5 oz. box whole wheat rotini
    4 t. Smart Balance Omega Oil
    .75 cup frozen onion
    Half a bag of frozen broccoli florets
    1 cup halved cherry tomatoes
    7 oz. Canadian Bacon cut into 1/4 inch dice
    6 oz. part skim mozzarella cheese, shredded
    1/4 cup. shredded fresh basil or chopped flat leaf parsley-I used 1 T. dried basil
    1/2 t. freshly ground black pepper
    1/8 t. salt


Preheat oven to 375. Spray a 4 quart baking dish with nonstick cooking spray. Bring a large pot of water to a boil. Add the pasta and cook until al dente, 12-14 minutes or according to package directions. Drain in colander. Meanwhile, in a large nonstick skillet of medium-high heat, warm the oil until hot but not smoking. Add the onions and broccoli and cook until onions are translucent about 2-3 minutes. Stir in the cherry tomatoes and Canadian bacon and cook, stirring frequently, until the bacon is heated and the tomatoes are soft., 4 to 5 minutes. Remove the tomato-bacon mixture from the heat and toss with the drained pasta. Stir in two-thirds of the mozzarella, the basil, pepper and salt. Transfer to the prepared baking dish. Sprinkle the remaining mozzarella over the top. Bake for 10 minutes, or until the cheese is melted and bubbly.

Serving Size: Makes 8 servings

Number of Servings: 10

Recipe submitted by SparkPeople user CHRISKENANDKIDS.

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