20 jumbo pasta shells
1 lg. egg
2 c. 2% fat sm. curd cottage cheese
3/4 c. grated Parmesan cheese
3 1/2 oz. turkey ham, chopped fine (3/4 c.)
1 1/2 tbsp. dried parsley
1/2 tsp. dried oregano, crumbled
1/4 tsp. pepper
2 c. meatless spaghetti sauce
1/2 c. shredded Mozzarella cheese

Cook shells in boiling salt water according to package directions until tender but still firm; drain. Beat egg in a medium size bowl. Stir in cottage cheese, 1/2 cup Parmesan cheese, turkey ham, parsley, oregano, and pepper. Spread 1/2 cup spaghetti sauce over bottom of an 11 1/2 x 7 3/4 inch micro-safe baking dish. Spoon about 2 tablespoons cottage cheese mixture into each shell. Arrange in baking dish in single layer. Top with remaining sauce and Parmesan cheese. Cover with vented plastic wrap. Microwave 10-12 minutes on high until bubbly. Remove wrap. Sprinkle with cheese. Let stand, uncovered, 7 minutes to melt cheese.