Ingredients for 4 servings:
1. 1 (14 ounce) can stewed tomatoes, undrained
2. 1 (8 ounce) can mushroom stems and pieces, drained
3. 1 (8 ounce) can tomato sauce
4. 1 (6 ounce) can tomato paste
5. 1/2 cup dry white wine or 1/2 cup champagne
6. 1 teaspoon dried oregano
7. 1 teaspoon dried thyme
8. 1 garlic clove, minced
9. 1 (8 ounce) package cream cheese, softened
10. 1 large egg, beaten
11. 1 cup shredded mozzarella cheese
12. 1 cup low fat cottage cheese
13. 1/4 cup grated parmesan-romano cheese mix, blend
14. 2 teaspoons dried basil
15. 1/2 teaspoon dried oregano
16. 1/2 teaspoon dried thyme
17. 1/8 teaspoon grated lemon rind
18. 1 pinch ground nutmeg
19. 16 large dried pasta shells, cooked

Directions:
1. Process tomatoes in container of an electric blender or food procesor until smooth.
2. Pour pureed tomatoes into a Dutch oven; stir in mushroom stems and pieces and next 6 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until thickened.
3. Spoon mushroom mixture into a lightly grease 1×7 inch baking dish.
4. Combine cream cheese, and next 9 ingredients.
5. Stuff shells evenly with cheese mixture; arrange over mushroom mixture in baking dish.
6. Cover and bake at 350 for 25- 30 minutes or until thoroughly heated.

Enjoy your meal!