Herb cheese–stuffed shells

Total Time
1 hr 10 min
15 min
55 min
A hearty Italian dish, this meat-free meal combines cheese and herbs to create a rich, creamy pasta filling that’s heavy on flavor. The stuffed shells are then topped with a fresh sauce and baked until bubbly. Our recipe calls for Italian seasoning for convenience, but by all means substitute herbs de Provence if you have any on hand. The yellow tomatoes used in the sauce are sweeter than red tomatoes and lend a pretty hue that will be an eye-catcher and a people-pleaser at any dinner party. Additionally, you could roll the filling in cooked lasagna noodles, top with the sauce, and bake.


Uncooked jumbo shells

16 shell(s)

Fat free ricotta cheese

15 oz

Shredded fat free mozzarella

4 oz, (or 1/2 cup)

1% low fat buttermilk

2 Tbsp, low-fat


1 large egg(s), beaten


¼ cup(s), chopped

Italian seasoning

2 tsp

Table salt

½ tsp

Black pepper

¼ tsp, coarsely ground


3 clove(s), peeled


1 medium, white onion, sliced

Yellow tomato

1 cup(s), chopped, (6 tomatoes) chopped


1 medium, grated

White wine

½ cup(s), dry


1 Tbsp, chopped, fresh

Crushed red pepper flakes

tsp, (one pinch)


  1. Cook shells according to package directions. Drain and rinse briefly under cold running water to stop the cooking.
  2. Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with nonstick spray. Mix together the ricotta, mozzarella, buttermilk, egg, 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. Spray a nonstick skillet with nonstick spray and set over medium heat. Add the white onion and cook until golden brown, 10–12 minutes. Add the tomatoes, carrot, wine, basil, and crushed red pepper. Cook, stirring occasionally, until mixture becomes a thick sauce, 12–15 minutes. Pour over the shells and spread evenly. Cover with foil and bake until hot and bubbling, about 30 minutes.