POINTS® Value |  7
Servings | 4
Preparation Time | 0 min
Cooking Time | 0 min
Level of Difficulty | Difficult

main meals | 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.

16 shells uncooked jumbo shells
15 oz fat-free ricotta cheese
1/2 cup part-skim mozzarella cheese, shredded
2 Tbsp buttermilk
1 large egg(s), beaten
1/4 cup onion(s), yellow, chopped
2 tsp ground oregano, or other Italian seasoning
1/2 tsp table salt
1/4 tsp black pepper, coarsely ground
3 medium garlic clove(s), peeled
1 medium onion(s), sliced
6 medium tomato(es), yellow, chopped
1 medium carrot(s), grated
1/2 cup wine, dry, white
1 Tbsp basil, chopped
1/8 tsp red pepper flakes

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.