---------- Recipe via Meal-Master (tm) v8.02
  Categories: Pasta, Cheese/eggs, Italian, Low-cal
       Yield: 4 servings
       8    Jumbo shells (about 5
       1    Beaten egg
       1 c  Low-fat cottage cheese,
     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
       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