Pasta Stuffed With Five Cheeses

Ingredients

• 8 ounces jumbo pasta shells
• 1 (8 ounce) package cream cheese
• softened
• 1 cup low fat cottage cheese
• 1 cup shredded mozzarella cheese
• 1 egg
• beaten
• 14 cup grated parmesan cheese or 14 cup romano cheese
• 2 tablespoons chopped fresh parsley
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 12 teaspoon dried thyme
• 14 teaspoon grated fresh lemon rind
• 1 -2 pinch ground nutmeg
• 1 (14 1/2 ounce) can stewed tomatoes
• undrained
• 1 (8 ounce) can tomato sauce
• 1 cup white wine
• 1 (8 ounce) can sliced mushrooms
• drained
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 cloves garlic
• minced
• parsley sprig

Instructions

1. Prepare pasta shells by following the package directions; drain and set aside.
2. In a mixing bowl, mix together the cream cheese, and next 10 ingredients; season to taste with salt and pepper if desired.
3. Stuff cheese mixture into shells.
4. Place stuffed shells in a 12x8 inch baking dish that has been sprayed with non-stick cooking spray.
5. Cover and bake at 350 for 25 minutes or until well heated.
6. Puree tomatoes and their juices using an electric blender.
7. Add puree, tomato sauce, wine, mushrooms, oregano, thyme, and garlic to a saucepan.
8. Bring to a simmer and cook 25 minutes, stirring frequently, until sauce is thickened; seaon with salt and pepper and more herbs if desired.
9. To serve: spoon sauce onto individual plates; top with pasta shells.
10. Garnish with parsley sprig.