No-stick cooking spray
1 c. lowfat cottage cheese
2 oz. (1/2 c.) shredded lowfat part-skim Mozzarella cheese
1 egg white, slightly beaten
1/2 tsp. oregano leaves
16 oz. can tomatoes, undrained, chopped
1 tbsp. cornstarch
8 uncooked manicotti shells
1/2 c. grated Parmesan cheese
2 tbsp. fresh parsley, chopped
1/8 tsp. cayenne pepper
4 oz. can diced green chiles, undrained

Spray 12x8 inch 2 quart baking dish with cooking spray. Cook manicotti to desired doneness as directed on package. Drain; place in cold water.

Heat oven to 350 degrees. In medium bowl, combine cottage cheese, Parmesan cheese, Mozzarella cheese, egg white, parsley, oregano and cayenne pepper; blend well. Drain manicotti. Spoon cheese mixture into manicotti shells; place side by side in sprayed baking dish.

In medium saucepan, combine tomatoes, green chiles and cornstarch. Cook until mixture boils and thickens, stirring constantly. Pour over filled manicotti in baking dish. Cover and bake at 350 degrees for 40 minutes or until bubbly. Yield: 4 servings.