Stuffed shells

1 package large pasta shells
1 cup low fat Mozerella

Filling
2 pints fat free cottage cheese
1 package frozen spinach thawed and drained
1/2 cup shredded parmesean cheese
1 cup low fat mozzarella
3 egg whites
3/4 tsp Italian seasoning
salt to taste

Sauce:
1/2 cup diced onion
2 minced garlic cloves
1 8 oz can tomato sauce
1 6 oz can tomato paste
1 tbsp Italian seasoning
1 cup water


Combine all sauce ingredients and simmer for 1 hour in a sauce pan. Pour 1/2 cup sauce into baking dish.
Cook shells al dente or half the cooking time suggested. Rinse in cool water and Drain. Combine filling ingredients and put into a quart size freezer bag. Snip off one corner. Squeeze mixture into shells. Cover with sauce. Sprinkle with the other 1 cup Mozerella. bake at 350 for 30 minutes.