4 manicotti shells
2 tbsp. minced onion
1 sm. clove garlic, minced
1 tbsp. vegetable oil
1 can (11 1/4 oz.) condensed chili beef soup with beans, undiluted
1 c. water
1 egg, beaten
3/4 c. cottage cheese
1/2 c. shredded Cheddar cheese, divided

Cook manicotti shells according to package directions, omitting salt. Drain shells and set aside. Saute onion and garlic in hot oil in a large saucepan until tender. Stir in soup and water. Bring to a boil; reduce heat and simmer 2 minutes.

Combine egg, cottage cheese and half of Cheddar cheese; stir well. Stuff manicotti shells with cheese mixture. Spoon half of soup mixture into a lightly greased 1 quart casserole.

Arrange stuffing shells over sauce. Spoon remaining sauce over shells. Cover and bake at 350 degrees for 30 minutes. Uncover, sprinkle with remaining cheese and bake an additional 5 minutes. Let stand 5 minutes before serving.