Guilt-free Stuffed Shells

About a month ago, all the stores in our area were having big sales on lobsters because of mother's day (it seems lobster is for the mommies, and ribs are for the daddies - that's what on special this week!)

Daddy Lego and I ADORE lobster, but it's definitely one of those things we buy only when we find a good deal. And at $6 each, we were sold! It's one of the only seafood items I don't seem to have allergic reactions to, so it's always nice to get away from the standard chicken / beef / pork and get a real treat with lobster!

Typically we would eat the lobster with garlic butter .. but that just wasn't an option or temptation this time around. We wanted healthy but we also wanted to feel like we were eating something we shouldn't be, you know?

While browsing the pasta aisle for spinach lasagna noodles, we came across jumbo shells, and all sorts of bells starting going off in our heads. Lobster stuffed shells! With ricotta! And homemade sauce!! We couldn't wait to get started.

We mixed extra smooth, light ricotta cheese (only five tablespoons for two points!!!) coarsely chopped spinach, a TINY pinch of sea salt, and the chopped lobster into a bowl, wrapped it, and let it sit in the fridge for the flavors to combine.

While the mixture was cooling, I started on the tomato sauce. I added a jar of strained tomatoes, a large can of chopped tomatoes in garlic (it's like a bruschetta mix - but I drained the oil and rinsed the tomatoes. They still held all the flavor of the garlic oil from marinating in it for so long), a handful of fresh Italian spices (basil, oregano) and a bit of sugar (to take down the acidity from the tomatoes). I let the sauce simmer on low heat (so the flavors could develop), covered, while the ricotta cheese mixture was sitting in the fridge. 

After a couple of hours, we (okay, Daddy Lego - my fumble fingers wouldn't allow me to properly do it!) stuffed the mixture into the shells and baked them for about twenty minutes at 350, just long enough to warm them through. 

While they were baking, Daddy Lego prepared the asparagus. He blanched them quickly, then sauteed them in e.v.o.o with a squeeze of lemon, a touch of salt and pepper, and light Parmesan cheese.

We each had six shells, topped with a light amount of the tomato sauce, served with a side of the asparagus. It. Was. To. Die. For.

We felt like we were eating in a five-star restaurant, when really we were sitting comfortably (in our pajamas!!) in our own dining room. 

The best part? Each shell was 1.16 points - so we each had six shells for a total of seven points. The tomato sauce was another one point, and the asparagus was one more point. This entire plate was nine points. Not too shabby, huh?

Chef Daddy Lego will be accepting dinner reservations starting next month! ;)