Four-Cheese Stuffed Shells - cooking recipe

Ingredients

1 1/2 c 1% low-fat cottage cheese
1 c fat-free ricotta cheese
1/2 c crumbled blue cheese
2 Tbsp chopped fresh parsley
1 large egg, lightly beaten
cooking spray
2 tsp olive oil
1 c chopped onion
1 clove garlic. minced
1 (14 1/2 oz) can stewed tomatoes, undrained and chopped
1 Tbsp dried Italian seasoning
1/4 tsp salt
16 uncooked jumbo pasta shells
2 Tbsp finely shredded fresh Parmesan cheese

Preparation

Combine first 5 ingredients in a bowl; stir well, set aside. Coat a saucepan with cooking spray; add oil, and place over medium-high heat until hot. Add onion and garlic, and saute until tender. Stir in tomatoes, Italian seasoning, and salt; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally. Remove from heat and set aside.