3/4 lb. ground beef
1/2 c. chopped onion
2 sm. cloves garlic, minced
1 c. cream style cottage cheese, drained
1/4 c. grated Parmesan cheese
1 beaten egg
2 tbsp. snipped parsley
8 pkg. manicotti shells
1 (15 oz.) can tomato-herb sauce
1/2 c. shredded Cheddar cheese
Snipped parsley

For filling, in a 10 inch skillet, cook beef, onion and garlic until beef is brown and onion is tender. Drain off fat. Stir in cottage cheese, Parmesan cheese, egg and 2 tablespoons snipped parsley. Set aside.

Cook pasta until firm yet tender, about 18 minutes. Drain. Rinse with cold water, then drain well.

Spoon about 1/3 cup of filling into each shell. Arrange stuffed manicotti in a 12 x 7 1/2 x 2 inch baking dish. Pour tomato-herb sauce over top. Cover with foil. Bake in a 350 degree oven about 35 minutes or until heated through. Sprinkle with Cheddar cheese. Garnish with parsley. Serves about 4.