8 oz. jumbo pasta shells
1 (8 oz.) pkg. cream cheese
1 c. cottage cheese
1 c. Mozzarella cheese, shredded
1 egg, slightly beaten
1/4 c. Parmesan cheese
2 tbsp. parsley
2 tsp. basil
1/2 tsp. oregano
1/2 tsp. thyme
Pinch of ground nutmeg
1 jar extra chunky mushroom spaghetti sauce
1 c. white wine
Parsley sprigs (optional)

Cook pasta shells according to directions and set aside. Combine cream cheese. Mix next 9 ingredients mixing well. Spread cheese mixture into shells. Arrange shells in slightly greased 12 x 8 x 2 inch baking dish. Cover and bake at 350 degrees for 25 minutes. Mix together sauce and white wine in saucepan until hot. Spoon sauce onto plates and put shells on sauce. Garnish with parsley if desired.