18 jumbo pasta shells (5 1/4 oz.)
Vegetable cooking spray
1/2 lb. ground chuck
1 sm. onion, chopped
1 clove garlic, minced
1 (15 oz.) can tomato sauce
1 (6 oz.) can tomato paste
3/4 tsp. dried whole oregano
1/2 tsp. pepper
1 1/2 c. low-fat cottage cheese
1/4 c. grated Parmesan cheese
1 egg, beaten
2 tbsp. minced fresh parsley
Dash of ground nutmeg

Cook pasta shells according to package directions, omitting salt; drain and set aside.

Coat a large skillet with cooking spray; place over medium heat until hot. Add meat, onion and garlic. Cook until meat is lightly browned. Drain meat mixture in a colander and pat dry with paper towels; wipe pan drippings from skillet with paper towels.

Return meat mixture to skillet. Stir in tomato sauce, tomato paste, oregano and pepper; bring to a boil. Reduce heat and simmer, uncovered, 15 minutes.

Combine cheese, egg, parsley and nutmeg in a medium bowl; fill each shell with 1 slightly heaping tablespoon of cheese mixture. Spread tomato sauce mixture in a 12 x 8 inch baking dish; arrange shells over sauce. Cover and bake at 350 degrees for 40 minutes. Yield 6 servings (about 294 calories per serving).