Pasta Shells Stuffed With Five Cheeses

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 (14 ounce) can stewed tomatoes, undrained
• 1 (8 ounce) can mushroom stems and pieces, drained
• 1 (8 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1/2 cup dry wine or 1/2 cup champagne
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 garlic clove, minced
• 1 (8 ounce) package cream cheese, softened
• 1 large egg, beaten
• 1 cup shredded mozzarella cheese
• 1 cup low fat cottage cheese
• 1/4 cup grated parmesan-romano cheese mix, blend
• 2 teaspoons dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/8 teaspoon grated lemon rind
• 1 pinch ground nutmeg
• 16 large dried pasta shells, cooked

Recipe

• 1 process tomatoes in container of an electric blender or food procesor until smooth.
• 2 pour pureed tomatoes into a dutch oven; stir in mushroom stems and pieces and next 6 ingredients. bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until thickened.
• 3 spoon mushroom mixture into a lightly grease 1x7 inch baking dish.
• 4 combine cream cheese, and next 9 ingredients.
• 5 stuff shells evenly with cheese mixture; arrange over mushroom mixture in baking dish.
• 6 cover and bake at 350 for 25- 30 minutes or until thoroughly heated.