Tuna-Nut Stuffed Pasta Shells

• 1 Tbsp. olive oil
• 2 small cloves garlic, crushed
• 1 (28 oz.) can plus 1 (8 oz.) can Italian tomatoes, forced through a strainer to remove seeds
• 1 (6 oz.) can tomato paste
• 1 1/2 Tbsp. mild honey
• 1 1/2 tsp. oregano
• 1 1/2 tsp. dried basil leaves
• 1 tsp. salt
• 1/2 tsp. pepper
• 24 whole wheat jumbo pasta shells (8 oz.)
• 3 qt. salted, boiling water
• 2 (6 1/2 oz.) cans water-packed tuna, drained
• 1 (16 oz.) carton low-fat cottage cheese
• 1 1/2 c. grated Monterey Jack cheese
• 1 Tbsp. dried parsley flakes
• 1/4 tsp. freshly grated lemon peel
• 2 tsp. lemon juice
• 1/4 tsp. pepper
• 1/2 tsp. dried basil leaves
• 1 1/4 c. chopped walnuts

1. In saucepan, saute garlic in olive oil.
2. Add tomatoes, tomato paste, honey, oregano, salt, basil and pepper; cook for 30 minutes, uncovered.

olive oil, garlic, italian tomatoes, tomato paste, honey, oregano, basil, salt, pepper, whole wheat jumbo pasta shells, water, water, cottage cheese, grated monterey, parsley flakes, freshly grated lemon peel, lemon juice, pepper, basil, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=536229 (may not work)