6 oz. jumbo macaroni shells
1 container (12 oz.) ricotta cheese or cottage cheese
1/2 c. shredded process American cheese
1/4 c. grated Romano or Parmesan cheese
1 egg, slightly beaten
1 tbsp. parsley flakes
1 tbsp. seasoned bread crumbs
2 cans (8 oz.) each tomato sauce
1 tsp. leaf oregano, crumbled
1/2 tsp. onion salt

Parboil shells in boiling, salted water, following package directions; drain. Combine ricotta cheese, American cheese, Romano or Parmesan cheese, egg, parsley and bread crumbs; mix well.

Pour 1 can of the tomato sauce over bottom of an 8 cup shallow baking dish. Using a teaspoon, fill drained shells with cheese mixture. Arrange the stuffed shells in a single layer, filled side up, in baking dish. Cover with remaining tomato sauce. Sprinkle with oregano and onion salt. Cover taking dish tightly with aluminum foil. Bake in moderate oven (375 degrees) for 40 minutes or until shells are tender. Makes 6 servings at 235 calories each.