Stuffed Shells

1-3/4 C finely chopped red bell pepper
1/2 C chopped onion
2 cloves garlic, minced
1 can (14-1/2 oz) no-salt-added whole tomatoes, undrained
1 can (8 oz) no-salt-added tomato sauce
1/2 tsp oregano
1/4 tsp salt
12 jumbo pasta shells, cooked without salt or fat, drained
3/4 C part-skim ricotta cheese
3/4 C low-fat cottage cheese
1/2 C grated Parmesan cheese
1/2 C chopped fresh basil
1/2 C chopped fresh parsley

Sauté bell pepper, onion, and garlic until tender. Purée sautéed vegetables with tomatoes in a blender or food processor. Combine with tomato sauce, Italian seasoning, and salt; bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes. Spread 1/2 C of tomato sauce into an 11 x 7-inch baking dish; set aside.

Process cheeses, basil, and parsley in a blender until smooth. Spoon equal amounts into pasta shells. Arrange filled shells in the baking dish. Pour remaining tomato sauce over shells. Bake, covered, at 400° for 40 minutes.