Ricotta Stuffed Shells

• 1 (12 oz) package jumbo pasta shells
• 2 eggs, beaten
• 1 (15 oz) container low-fat ricotta cheese
• 1 (16 oz) low-fat cottage cheese
• 1 pound shredded mozzarella cheese, divided
• 8 ounces grated Parmesan cheese, divided
• 1 tablespoon Italian Seasoning
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 (28 ounce) jar pasta sauce
• 8 ounces sliced fresh mushrooms

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). 
2. 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. 
3. 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. 
4. 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.
5. Bake in preheated oven 45 to 60 minutes, until edges are bubbly.