SAUCE:

2 tsp. olive oil
1 med. size onion, finely chopped
1 clove garlic, finely chopped
1 tsp. sugar
1/2 tsp. dried leaf basil, crumbled
1/4 tsp. dried leaf oregano, crumbled
1 can (16 oz.) whole tomatoes, in puree
1/2 c. dry white wine OR dry red wine
Pinch of salt

FILLING AND PASTA:

1 1/2 c. lowfat small curd cottage cheese
1 pkg. (7 1/2 oz.) farmer's cheese, crumbled
1 egg
5 tbsp. grated Parmesan cheese
1/4 c. chopped parsley
1/4 tsp. ground nutmeg
1/8 tsp. black pepper
Salt, to taste
20 jumbo pasta shells

Prepare the sauce. Heat the oil in a medium size saucepan over medium heat. Add the onion; saute until soft, about 3 minutes. Add the garlic; saute 30 seconds. Stir in the sugar, basil, oregano and tomatoes, breaking up the tomatoes with a spoon. Add the wine and salt. Bring to boiling. Lower the heat and simmer until thickened slightly and reduced to 2 cups, about 15 minutes.

Preheat oven to 400 degrees. Prepare the Filling and Pasta; spread 1/2 cup of the sauce over the bottom of a 12 x 8 x 2 inch baking dish. Stir together the cottage cheese, farmer's cheese, egg, 4 tablespoons of the Parmesan cheese, the parsley, nutmeg, pepper and salt to taste in a medium size bowl.

Cook the shells in a large pot of boiling water according to package directions until firm tender. Drain in a colander. Spoon about 2 tablespoons of the cheese filling into each shell. Arrange the shells over the sauce in the prepared baking dish. Spoon the remaining 1 1/2 cups of the sauce over the shells. Cover baking dish with aluminum foil.

Bake the shells, covered, in the preheated 400 degree oven until hot and bubbly, about 25 minutes. Uncover. Sprinkle with the remaining 1 tablespoon Parmesan. Serve hot.