30 lg. Italian shells

Cook noodles according to package directions; drain.

FILLING:

24 oz. cottage cheese
1 egg
1/2 c. grated Parmesan cheese
1 tsp. dried oregano leaves
1 tbsp. dried parsley flakes
12 oz. shredded Mozzarella cheese

Mix together in large bowl.

SAUCE:

Brown 1/2 pound mild Italian sausage and 1/2 pound lean ground beef. Drain extra fat. Then stir in the following: 1 (6 oz.) can Contadina Italian tomato paste 1 (8 oz.) can Contadina tomato sauce 1 tsp. dried sweet basil 2 tbsp. sugar

Pour 1/2 the sauce into a 13"x9" baking dish (or 2 - 10"x6") dishes.

Fill shells with cheese mixture and place in baking dish.

Top with remaining sauce. Sprinkle with Parmesan cheese. Cover.

Bake at 350 degrees until hot, about 30 minutes. (If glass pans are used, this may be microwaved about 10 minutes on high.)

Since this is a family favorite, I often make an extra pan and freeze it (before baking).