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STUFFED SHELLS & MEAT SAUCE 
MEAT SAUCE:

2 tbsp. butter
Garlic to taste
1 (29 oz.) tomato sauce
1 (15 oz.) tomato sauce
6 oz. tomato paste
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. oregano
1 lb. ground chuck
1 pkg. lg. jumbo shells

CHEESE STUFFING:

1 lg. container cottage cheese
1 (12 oz.) pkg. Mozzarella cheese
1/2 c. grated Parmesan cheese
3 eggs
1 tbsp. parsley flakes
3/4 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper

Melt butter in skillet - brown the ground chuck with chopped garlic (about 1 teaspoon). Drain. Stir in large and small cans of tomato sauce. Add the tomato paste with about 2 paste cans of water. Add seasoning and simmer.

In another bowl mix all ingredients for cheese stuffing together, mix well and refrigerate. Boil jumbo shells. Drain and lay on waxed paper to cool. Cover the bottoms of 2 casserole dishes with sauce. Stuff the shells with the cheese mixture. Cover and bake at 350 degrees for 30 minutes. Use the remaining of the sauce to cover shells before serving on individual plates. Sprinkle with Parmesan cheese.

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