Instructions: 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.

2 bread, 1/2 vegetable, 1/2 fat

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