INGREDIENTS

1. 8ouncesjumbo pasta shells
2. 1 (8 ounce)packagecream cheese, softened
3. 1cuplow fat cottage cheese
4. 1cup shreddedmozzarella cheese
5. 1egg, beaten
6. 1/4cup gratedparmesan cheeseor romano cheese
7. 2tablespoons choppedfresh parsley
8. 2teaspoonsdried basil
9. 1teaspoondried oregano
10. 1/2teaspoondried thyme
11. 1/4teaspoon gratedfresh lemon rind
12. 1-2pinchground nutmeg
13. 1 (14 1/2 ounce)canstewed tomatoes, undrained
14. 1 (8 ounce)cantomato sauce
15. 1cupwhite wine
16. 1 (8 ounce)cansliced mushrooms, drained
17. 1teaspoondried oregano
18. 1teaspoondried thyme
19. 2clovesgarlic, minced
20. parsley sprigs

DIRECTIONS

1. Prepare pasta shells by following the package directions; drain and set aside.
2. In a mixing bowl, mix together the cream cheese, and next 10 ingredients; season to taste with salt and pepper if desired.
3. Stuff cheese mixture into shells.
4. Place stuffed shells in a 12×8 inch baking dish that has been sprayed with non-stick cooking spray.
5. Cover and bake at 350° for 25 minutes or until well heated.
6. Puree tomatoes and their juices using an electric blender.
7. Add puree, tomato sauce, wine, mushrooms, oregano, thyme, and garlic to a saucepan.
8. Bring to a simmer and cook 25 minutes, stirring frequently, until sauce is thickened; seaon with salt and pepper and more herbs if desired.
9. To serve: spoon sauce onto individual plates; top with pasta shells.
10. Garnish with parsley sprig.