Stuffed Pasta Shells

Prep Time:30 min
Start to Finish:55 min
makes:4 servings

16 uncooked jumbo pasta shells
1 teaspoon Italian seasoning
1/2 teaspoon fennel seed
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups sliced fresh portabella mushrooms
1 medium onion, chopped (1/2 cup)
4 cloves garlic, finely chopped
1 cup fat-free cottage cheese
1/4 cup fat-free egg product
2 cups tomato pasta sauce
1/4 cup shredded Parmesan cheese
1. Heat oven to 350°F. Cook and drain pasta as directed on package, omitting salt.
2. In 10-inch nonstick skillet skillet, cook mushrooms, onion, garlic, Italian seasoning, fennel, salt and pepper over medium heat 6 to 8 minutes, stirring occasionally, until vegetables are tender. Stir cottage cheese and egg product into mushroom mixture.
3. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spoon about 1 tablespoon mixture into each pasta shell. Place in baking dish. Spoon pasta sauce over shells.
4. Cover with foil. Bake 20 to 25 minutes or until hot. Sprinkle with Parmesan cheese.