12 oz package jumbo pasta shells
2 eggs, beaten
15 oz container low-fat ricotta cheese
16 oz low-fat cottage cheese
1 pound shredded mozzarella cheese, divided
8 ounces grated Parmesan cheese, divided
1 tablespoon Italian Seasoning (I would use parsley next time...)
2 teaspoons salt
1 teaspoon ground black pepper
28 ounce jar pasta sauce
8 ounces sliced fresh mushrooms
Preheat oven to 350 degrees F.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large bowl, mix eggs, ricotta, cottage cheese, half the mozzarella, half the Parmesan, Italian Seasoning, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
In a medium bowl, stir together pasta sauce, mushrooms and reserved Parmesan. Pour over stuffed shells. Then sprinkle the rest of the mozzarella cheese on top.
Bake in preheated oven 45 to 60 minutes, until edges are bubbly.