Three Cheese Stuffed Shells

12 dried jumbo pasta shells
1 beaten egg
1 12-ounce container cottage cheese, drained
1/2 cup shredded mozzarella cheese
1/4 cup Parmesan cheese
2 tablespoons snipped fresh parsley
1/2 teaspoon dried oregano
1 14 ounce can Italian-style stewed tomatoes, cut up
1 8-ounce can tomato sauce
Snipped fresh parsley

Cook pasta according to package directions. Drain well. Cool shells in a single layer on a piece of greased foil.

For filling, stir together egg, cottage cheese, mozzarella, Parmesan, 2 tablespoons parsley, and oregano. Spoon scant 1/4 cup filling into each cooked shell. Arrange filled shells in a 2-quart square baking dish.

Combine undrained tomatoes and tomato sauce; pour over shells in baking dish. Bake, uncovered, in a 350 degree oven for 15 minutes. Uncover and bake 10-15 minutes more till heated through. Sprinkle with additional snipped parsley. Serves 4.