Cook shells about 18 minutes or till tender but still firm. Drain well. Cool shells in a single layer on a piece of greased foil. Meanwhile, for filling, stir together egg, cottage cheese, mozzarella cheese, Parmesan cheese, the 2 tbsp. fresh parsley, and oregano. Spoon a 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, covered, in a 350 degree oven for 15 minutes. Uncover and bake 10-15 minutes more or until heated through. Sprinkle with additional snipped parsley. NOTES : Use tongs to avoid tearing shells when lifting out of boiling water. When spooning filling, use two spoons; one to hold filling, one to scrape into shell. Recipe by: Better Homes & Gardens New Cookbook 1996, pg. 360 Posted to recipelu-digest by Jill & Joe Proehl on Feb 08, 1998