Pasta Stuffed With Five Cheeses

Total Time: 1 hr 35 mins Preparation Time: 45 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 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
• 1/4 cup grated parmesan cheese or 1/4 cup romano cheese
• 2 tablespoons chopped fresh parsley
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 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 wine
• 1 (8 ounce) can sliced mushrooms, drained
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 cloves garlic, minced
• parsley sprig

Recipe

• 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.