Oven-Baked Spring Pea Shell Pasta Directions:
Preheat oven to 375°F (190°C). Lightly grease a 2-quart ceramic baking dish with olive oil.
Spread dry pasta shells evenly in a single layer in the baking dish.
Scatter frozen peas evenly over the pasta shells.
Whisk broth, heavy cream, Parmesan, salt, and black pepper in a bowl until smooth.
Pour mixture evenly over pasta and peas, ensuring most shells are submerged.
Cover dish tightly with foil and place on the middle oven rack.
Bake covered for 30 minutes.
Remove foil carefully, stir gently from the bottom.
Bake uncovered for 15 minutes more until pasta is tender and sauce thickens.
Remove from oven and rest for 5 minutes before serving.
WW Points Calculation
Barilla pasta shells (8 oz): 24.00
Birds Eye green peas (1.5 cups): 3.00
Pacific Foods vegetable broth (2 cups): 0.00
Organic Valley heavy cream (1 cup): 48.00
BelGioioso Parmesan cheese (1 cup): 25.00
Olive oil (1 tbsp): 4.00
Morton salt, McCormick black pepper: 0.00
Points Information:
Total Points: 104.00
Servings: 6 servings (about 1 cup each)
Points per serving: 17.33
Nutrition Information
Calories: 520
Fat: 30g
Protein: 16g
Carbohydrates: 45g
Sugar: 5g
Sodium: 480mg
I'm waiting for your comments! Enjoy!
