8 jumbo shells, (about 5 oz.)
1 beaten egg
1 c. low fat cottage cheese, drained
1/2 c. grated Parmesan cheese
1/2 c. shredded part skim Mozzarella cheese, (2 oz.)
2 tbsp. snipped parsley
1/2 tsp. dried oregano crushed
Dash ground red pepper
1 (10 oz.) can tomatoes with green chilies
2 tbsp. cornstarch

Cook shells. Rinse in cool water; drain well. Combine cottage cheese, Parmesan cheese, Mozzarella, parsley, oregano and red pepper. Spoon about 1/4 cup into each shell; place shells in a 10x6x2 inch baking dish. In a small saucepan combine undrained tomatoes with chilies with cornstarch. Cook and stir over medium heat until slightly thickened and bubbly. Cook 2 minutes more. Pour sauce over shells in the baking dish. Bake covered, in a 375 degree oven about 25 minutes or until heated through. Makes 4 servings.

Nutrition per serving: 320 cal.; 23 g. pot.; 35 g. carbo.; 9 g. fat.