Slow Cooker Broccoli Cheddar Shells Directions:
Lightly coat the inside of a 5-quart slow cooker with nonstick cooking spray.
Add the dry pasta shells in an even layer.
Pour the vegetable broth over the pasta, ensuring the shells are mostly submerged.
Scatter the broccoli florets evenly on top without stirring.
Cover and cook on HIGH for 1 hour 40 minutes until pasta is tender and most liquid is absorbed.
Turn to LOW and gently stir broccoli into the pasta.
Pour in the fat free milk while stirring.
Add the shredded reduced fat cheddar and stir until fully melted and creamy.
Cover and cook on LOW for 5 minutes.
Stir once and serve warm.
WW Points Calculation
Barilla Medium Pasta Shells (8 oz / 226 g) – 24.00
Kraft 2% Reduced Fat Sharp Cheddar (1 cup / 4 oz) – 12.00
Great Value Fat Free Milk (1 cup) – 2.00
Swanson Vegetable Broth (3 cups) – 0.00
Fresh broccoli florets (4 cups) – 0.00
Points Information:
Total Points: 38.00
Servings: 6 servings (about 1 cup each)
Points per serving: 6.33
Nutrition Information
Calories: 295
Fat: 6 g
Protein: 16 g
Carbohydrates: 45 g
Sugar: 5 g
Sodium: 640 mg
I'm waiting for your comments! Enjoy!
