16 oz. cottage cheese
8 oz. shredded Mozzarella
1 lb. ground chuck
16 manicotti shells (cooked and drained)
2/3 c. Parmesan cheese
1 tsp. salt
1 c. mayonnaise
2 cloves pressed garlic

Mix cottage cheese, Mozzarella cheese, salt and mayonnaise in a bowl. Brown ground beef and garlic. Drain and add to cheese mixture.

Heat oven 325 degrees. Fill each shell with 1/4 cup of mixture. Pour 2 cups of sauce (below) on top. Sprinkle with Parmesan and oregano. Cover with foil and bake 25 minutes.

MANICOTTI SAUCE:

1 minced med. onion
1 clove garlic
1 sliced carrot
1 stalk celery (diced)
1/4 c. butter
1/4 c. olive oil
1 lb. can tomatoes
1/2 sm. can tomato paste
1 tsp. sugar
1/4 tsp. salt
1 tsp. oregano
1 tsp. basil
1 tbsp. minced parsley
Pepper to taste

Cook and stir onion, garlic, carrot and celery in butter and oil until tender. Stir in tomatoes, sugar, salt, oregano, basil and parsley. Season with pepper. Heat until boiling, stir occasionally. Reduce heat, cover and simmer 2 to 3 hours for thick sauce. Remove cover last 1 1/2 hours.