Herbed Cheese-Stuffed Shells
10
Points®
Total time: 1 hr 22 min • Prep: 25 min • Cook: 57 min • Serves: 4 • Difficulty: Easy
Our recipe calls for Italian seasoning in the cheese for convenience, but by all means substitute herbes de Provence if you have any on hand.
Ingredients
Uncooked jumbo shells
8 oz, about 16 shells
Fat-free ricotta cheese
15 oz
Part-skim mozzarella cheese
½ cup(s), shredded, shredded
1% low-fat buttermilk
2 tbsp(s)
Raw egg
1 large, beaten
Onion
¼ cup(s), yellow, chopped
Ground oregano
2 tsp(s), or other Italian seasoning
Table salt
½ tsp(s)
Black pepper
¼ pinch(es), coarsely ground
Garlic
3 clove(s), large, peeled
Onion
1 medium, sliced
Tomato
6 medium, yellow, chopped
Carrots
1 medium, grated
Table wine
½ cup(s), dry, white
Fresh basil
1 tbsp(s), chopped
Red pepper flakes
⅛ tsp(s)
Instructions
1
Cook the shells according to package directions. Drain and rinse briefly under cold running water to stop the cooking.
2
Preheat the oven to 350ºF. Spray a 9x13-inch baking dish with nonstick spray. Mix together the ricotta, mozzarella, buttermilk, egg, yellow onion, Italian seasoning, salt and pepper; press in the garlic with a garlic press. Stuff 2 tablespoons of the mixture into each shell and set in the baking dish.
3
Heat a nonstick skillet over medium heat, then spray with nonstick spray. Add the white onion and sauté until golden brown, 10 to 12 minutes. Add the tomatoes, carrot, wine, basil and crushed red pepper. Still stirring occasionally, cook down to form a thick sauce, 12 to 15 minutes. Pour over the shells and spread evenly. Cover with foil and bake until hot and bubbling, about 30 minutes.
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