1 lg. can crushed tomatoes
1 lg. can tomato paste
1 lg. onion, chopped
2 lg. cloves garlic, minced
Sweet basil, oregano, bay leaf, parsley flakes, water
2-3 tbsp. vegetable oil
1/2 c. Parmesan cheese

In a large saucepan pour in enough oil to cover bottom of pan. Saute onion and garlic lightly until onion is clear. Pour in tomato sauce and add fill the empty can with water and add it to sauce. Add tomato paste and stir well.

Add:

1 tsp. sweet basil
1 lg. bay leaf
1 1/2 tsp. oregano
1 1/2 tsp. parsley flakes

Add 1/2 cup Parmesan and stir well until just bubbles. Reduce heat cook for at least 1 hour on low 2 hours is best cooking time.

STUFFING:

1 lg. container non-fat cottage cheese
1 lb. mozzarella cheese, grated or finely chopped
1 med. onion, diced
1 egg or 2 egg whites

It is best to combine ingredients in food processor using the chopped blade. Otherwise use chopped spinach and combine ingredients; mix well.

Boil 1 pound of large shells and rinse in cold water. Let cool until you can handle them. Using a teaspoon, scoop up mixture and stuff the shells, do not over fill. Place enough sauce to cover the bottom of the large baking dish. Place shells in dish and gently spread sauce over shells. Sprinkle Parmesan cheese. Bake covered with foil at 350 degrees until bubbly for 1-1 1/2 hours.