Cheese-Stuffed Jumbo Shells

12 oz jumbo pasta shells
4 cups ricotta cheese fat free
1 cup cottage cheese lowfat
2 cups mozzarella cheese, part skim
3/4 cup parmesean cheese, grated
6 egg whites
1 T parsley, chopped
3/4 t oregano
1/2 t salt
1/4 t pepper
6 cups spaghetti sauce

Add jumbo shells, 3 or 4 at a time, to boiling salted water. Boil uncovered for 10 min, stirring occasionally. Avoid overcooking. Drain. Cool in a single layer on wax paper or foil to keep from sticking together.

While shells are cooling, mix together cheeses (set aside 1/4 cup parmesean cheese and3/4 cup mozzarella cheese) and egg and spices. Fill each shell with about 2 to 3 T of cheese mixture. Spread sauce on bottom of 13x9x3 in. baking pan. (You can do several pans and cover tightly, freeze for later) Place the shells,open side down, in a single layer in the pan; cover with the remaining sauce. Sprinkle with remaining mozzarella and parmesean cheese. Cover with foil and bake at 350 for 35 minutes or until hot and bubbly. Fills about 36 shells.

Serving size: 2 shells 194 calories and 4 fat grams 19% fat