Pasta Shells Stuffed With Five Cheeses

• 1 (14 ounce) can stewed tomatoes, undrained
• 1 (8 ounce) can mushroom stems and pieces, drained
• 1 (8 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 12 cup dry white wine or 12 cup champagne
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 garlic clove, minced
• 1 (8 ounce) package cream cheese, softened
• 1 large egg, beaten
• 1 cup shredded mozzarella cheese
• 1 cup low fat cottage cheese
• 14 cup grated parmesan-romano cheese mix, blend
• 2 teaspoons dried basil
• 12 teaspoon dried oregano
• 12 teaspoon dried thyme
• 18 teaspoon grated lemon rind
• 1 pinch ground nutmeg
• 16 large dried pasta shells, cooked

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.
3. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until thickened.
4. Spoon mushroom mixture into a lightly grease 1x7 inch baking dish.
5. Combine cream cheese, and next 9 ingredients.
6. Stuff shells evenly with cheese mixture; arrange over mushroom mixture in baking dish.
7. Cover and bake at 350 for 25- 30 minutes or until thoroughly heated.

tomatoes, mushroom stems, tomato sauce, tomato paste, white wine, oregano, thyme, garlic, cream cheese, egg, mozzarella cheese, cottage cheese, blend, basil, oregano, thyme, lemon rind, ground nutmeg, pasta shells

Taken from www.food.com/recipe/pasta-shells-stuffed-with-five-cheeses-175277 (may not work)