Stuffed Shells

This meal has been a family favorite for the last few years. It can be made with either fresh or a 32 ounce can of tomatoes.

16 Jumbo pasta shells
1 (15 ounce ) container fat-free ricotta cheese.
1/2 cup shredded mozzarella cheese
2 tablespoons low-fat buttermilk
1 large egg, beaten
1/4 cup chopped onion
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
3 garlic cloves peeled
1 medium white onion slices
6 yellow or red tomatoes, chopped
1 carrot, grated
1 tablespoon chopped fresh basil
pinch crushed red pepper

1. Cook shells according to package directions. Drain and rinse briefly under cold running water to stop the cooking.
2. Preheat the oven to 350F. Spray a 9x13 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, carrots, 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. Servings size 4 shells. Serves 4.

source: WeightWatchers Meals in Minutes