8 Jumbo shells (about 5 -ounces) 1 Beaten egg 1 c Low-fat cottage cheese, -drained 1/2 c Grated parmesan cheese 1/2 c Shredded part-skim -mozzarella chees (2 ounces) 2 tb Snipped parsley 1/2 ts Dried oregano, crushed 1 ds Ground red pepper 10 oz Can tomatoes with green -chillies 2 ts Cornstarch Cook shells for about 18 minutes. Rinse in cool water; drain well. Combine egg, cottage cheese, parmesan cheese, mozzarella, parsley,oregano, and red pepper. Spoon about 1/4 cup into each shell; place shells in a 10 x 6 x 2 inch baking dish. In a small saucepan combine undrained tomatoes with chilies with cornstarch. Cook and stir over medium heat till slightly thickened and bubbly. Cook 2 minutes more. Pour sauce over shells in the baking dish. Bake, covered, in a 375 oven about 25 minutes or till heated through. Makes 4 servings. 320 cal/servings (26% from fat), 23 g pro, 35 g carbo., 9 g fat 2 1/2 meat, 2 bread, 1/2 vegetable, 1/2 fat Source: LowCal Recipes, Better Homes and Gardens, 1992
| 
