12 jumbo pasta shells
1/2 c. cheddar cheese, shredded
2 tbsp. green onions, sliced
1/2 c. lowfat ricotta cheese
1/2 c. mozzarella cheese, shredded
1 egg white, beaten
1 lb. hamburger
1 (16 oz.) can tomatoes, cut up
1/2 of a 6 oz. tomato paste
1 tsp. basil
1 tsp. oregano
1/2 tsp. sugar
1/4 tsp. garlic powder

Cook pasta shells according to package directions. Drain. Rinse with cold water. Set aside. In saucepan, cook onion and hamburger until golden brown. Drain and cool. In mixing bowl add ricotta, cheddar, 1/4 cup mozzarella, egg white, 1/4 teaspoon salt, 1/4 teaspoon pepper, hamburger and onion. In saucepan combine undrained tomatoes, tomato paste, basil, oregano, sugar, garlic. Bring to a boil. Simmer uncovered for 10 minutes. Stuff each cooked shell with 1 rounded tablespoon of filling. Place shells in an ungreased 8 x 8 x 2 inch baking dish. Pour sauce over shells. Top with remaining mozzarella cheese. Bake covered in 350 degree oven for 25 minutes until hot.