Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ---spaghetti sauce---
   1      pound         ground chicken breast -- skinless, cooked
   8      ounces        mushrooms -- sliced
     1/2  cup           onions -- chopped
     1/2  cup           bell peppers -- chopped
   2      cloves        garlic -- minced
  29      ounces        crushed tomatoes
   6      ounces        tomato paste
   1      teaspoon      granulated sugar
   3      teaspoons     oregano
   3      teaspoons     basil
   1      teaspoon      black pepper
                        ---stuffing for shells---
  24      pieces        jumbo pasta shells
  24      ounces        fat-free cottage cheese
   3      cups          fat-free mozzarella cheese
     1/2  cup           fat-free parmesan cheese
   2                    egg whites
   1      tablespoon    parsley
   1      teaspoon      salt
     1/2  teaspoon      black pepper

Preparation:

To prepare spaghetti sauce, sauté‚mushrooms, onions, peppers, and garlic until tender. Then, add meat and cook until no pink remains. Drain. Stir in undrained tomatoes, tomato paste, sugar, oregano, basil, and pepper. Bring to a boil; reduce heat. Cover; and simmer for 30 minutes. Then, set aside. Preheat oven at 350F. To prepare stuffing, bring water to a boil in a large pot and add shells. Return to a boil, then continue cooking for 5 to 6 minutes more, or until shells are barely tender. Drain and set aside on flat baking sheet (to prevent sticking). In a mixing bowl, combine cottage cheese, 2 cups mozzarella cheese, Parmesan cheese, egg whites, parsley, salt, and pepper. Pour 1 cup of spaghetti sauce onto bottom of a 13 x 9 x 2" pan. Fill each shell generously with cheese mixture, about 1 tablespoon in each shell. Place filled shells in pan. Pour remaining spaghetti sauce over each shell, then top with remaining mozzarella cheese. Bake for 45 minutes or until golden.