1/2 c. peeled onion, chopped
1/2 tsp. peeled garlic, minced
1/2 lb. lean ground beef
1 (15 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1/2 tsp. salt
1/2 tsp. dried oregano leaves
1/4 tsp. black pepper
1 1/2 c. 99% fat-free cottage cheese
1 lg. egg
1/4 c. grated Parmesan cheese
2 tbsp. chopped fresh parsley
Few grains of nutmeg
4 oz. jumbo pasta shells, cooked according to package directions & drained (18 shells)

Heat a large skillet or saucepan over moderate heat. Add onion, garlic, and meat. Cook 5 minutes, stirring with a spoon to break up meat, until onion is soft and meat has lost its pink color. Pour off and discard any fat. Stir in tomato sauce, tomato paste, salt, oregano, and pepper. Bring to a simmer; then turn heat to low and cook for about 15 minutes. Meanwhile, in a medium-sized bowl mix cottage cheese, egg, Parmesan cheese, parsley, and nutmeg. Heat oven to 350 degrees. Spread 2 1/2 cup of the tomato sauce in an 11 3/4 x 7 1/2 x 1 3/4 inch baking dish. Using a spoon, fill each cooked shell with the cheese mixture and top with a spoonful of remaining sauce. Arrange stuffed shells on tomato sauce. Bake 25 to 30 minutes, until hot and bubbly. Makes 4 to 6 servings.