24 jumbo macaroni shells, cooked according to pkg. directions
1 (10 oz.) pkg. chopped spinach or chopped broccoli, thawed and drained
1/2 c. diced black olives (optional)
1 c. low-fat cottage cheese
1/2 c. low-fat shredded Swiss cheese
1 tbsp. green onions, minced
3 c. canned, stewed tomatoes (use 2 (14 1/2 oz.) cans - 1 with juice and 1 without juice), cut in pieces
1 tbsp. chopped parsley
Parmesan cheese

Preheat oven to 375 degrees. Spray an 9 x 13 inch pan with non-stick vegetable spray. In large bowl, mix spinach, cottage cheese, Swiss cheese, and onion until blended. Put 1 cup of the stewed tomatoes in bottom of prepared pan. Spoon cheese mixture evenly into the 24 shells and place open side up in pan. Pour remaining 2 cups of tomatoes over shells. Cover pan with foil and bake for 25 minutes. Uncover; sprinkle with Parmesan cheese and bake for an additional 15 minutes.

Note: The cheese mixture and precooking of the shells can be done ahead and refrigerated until ready to assemble casserole. Increase cooking time by about 15 minutes if ingredients are cold.