Three-cheese Stuffed Shells
12 jumbo pasta shells, cooked and drained
1 beaten egg
12 oz low-fat cottage cheese, drained
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 Tbsp parsley
1/2 tsp oregano
14.5 oz Italian stewed tomatoes
8 oz tomato sauce
Cool shells on greased foil.
Stir all ingredients except tomatoes, tomato sauce, and shells for filling.
Spoon 1/4 cup filling into each cooked shell.
Arrange filled shells in 2-quart square baking dish.
Combine undrained tomatoes and tomato sauce and pour over shells.
Bake, covered, at 350F for 15 minutes.
Uncover and bake 10-15 minutes more or until heated through.
Sprinkle with additional parsley.