Photo of Herbed Cheese-Stuffed Shells by WW

Herbed Cheese-Stuffed Shells

10 - 11
PersonalPoints™ per serving
Total Time
1 hr 22 min
25 min
57 min
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.


Uncooked jumbo shells

8 oz, about 16 shells

Fat-free ricotta cheese

15 oz

Part-skim mozzarella cheese

½ cup(s), shredded, shredded

Low-fat buttermilk

2 tbsp(s)

Raw egg(s)

1 large, beaten

Uncooked onion(s)

¼ cup(s), yellow, chopped

Ground oregano

2 tsp(s), or other Italian seasoning

Table salt

½ tsp(s)

Black pepper

¼ pinch, coarsely ground

Garlic clove(s)

3 clove(s), large, peeled

Uncooked onion(s)

1 medium, sliced

Fresh tomato(es)

6 medium, yellow, chopped

Uncooked carrot(s)

1 medium, grated

Table wine

½ cup(s), dry, white

Fresh basil

1 tbsp(s), chopped

Red pepper flakes



  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.