12 oz. bulk Italian sausage
1 c. cream cottage cheese
3/4 c. shredded mozzarella
1 tbsp. all-purpose flour
1/2 tsp. dried oregano, crushed
1/2 tsp. dried basil
1/8 tsp. garlic powder
1 (15 1/2 oz.) jar spaghetti sauce
8-6" whole wheat or white tortilla or 3 lg.

(Ragu, all natural chunky style, green pepper and mushrooms.)

(Fills 3 large shells or 5 small shells.)

Cook sausage until browned; drain off fat. Stir in cottage cheese and flour. Add oregano, basil and garlic powder to 1/2 spaghetti sauce. Stir 1/2 cup of spaghetti sauce into sausage mixture. Cook and stir until mixture bubbles. Spoon about 1/3 cup mix into each tortillas; sprinkle with cheese. Roll up jelly roll style.

Place filled tortillas seam side down in long casserole. Pour remaining spaghetti sauce over all. Bake covered at 375 degrees for 30-35 minutes. Uncover; put other half of cheese on top and bake 3 minutes more or until cheese melts. Let stand 8-10 minutes before serving.