Sauce:

Olive oil spray

6 large, ripe tomatoes, cored and halved

1 tablespoon olive oil

1/4 cup finely minced shallots

2 medium cloves garlic, peeled and minced

1/2 teaspoon salt

Freshly ground black pepper to taste

1 tablespoon balsamic vinegar

Filling:

18 jumbo shell noodles

2 tablespoons pine nuts

1 1/2 cups low-fat ricotta cheese

1/2 cup crumbled feta cheese

Finely grated zest of 1 lemon

3 tablespoons chopped fresh dill weed

1/4 cup finely chopped parsley

Freshly ground black pepper to taste

2 tablespoons grated Parmesan or Romano cheese

1. To prepare the sauce: Spray a baking pan with olive oil spray. Put the tomatoes, cut-side down, into the pan and sprinkle with the olive oil. Roast in a preheated 450-degree oven for 15 minutes. Sprinkle with the shallots and garlic; continue cooking 5 minutes, or until the tomatoes are very soft and the skins start to turn brown. Remove from the oven and cool slightly. Then puree in a food processor with the salt, pepper and vinegar.

2. To prepare the filling: Bring a large pan of water to the boil. Add the shells and cook according to package directions. Drain.

3. Place the pine nuts in a small skillet and set over medium heat. Cook a few minutes, shaking the pan occasionally, just until the nuts begin to turn golden. Cool, then chop coarsely.

4. Stir together the ricotta and feta cheeses, the pine nuts, lemon zest, dill, parsley and pepper.

5. Spread a thin layer of the sauce in a 9-by-13 inch baking dish. Stuff the shells with the filling and lay in the pan. Spoon the sauce over the top and sprinkle with the grated cheese. Bake in a preheated 350-degree oven for 25 minutes. Cool for 5 minutes before serving.