1 box jumbo shells
2 (30 oz.) jars spaghetti sauce
1 lb. ground round
1/2 c. chopped onions
2 c. sliced fresh mushrooms
1 tsp. Italian spices
1/2 tsp. garlic powder

Cook shells as per package. Brush with oil or butter so they won't stick; let cool.

In large Dutch oven, saute onions, mushrooms and spices in 2 tablespoons butter and 2 tablespoons olive oil. Add to this browned and drained ground round. Add to this 2 jars spaghetti sauce. Simmer while preparing and stuffing shells.

In large bowl, mix the following: 24 oz. sm. curd cottage cheese 2 1/2 c. Mozzarella cheese, shredded

Prepare one 9x13 inch pan and one 5x9 inch greased pans. Pour approximately 1 cup sauce over bottom of each pan; spread over bottom of each. Then take cooled shells, one at a time. Stuff with cheese and egg mixture about 1 large tablespoonful each. Cover bottom of each pan. Then pour remaining sauce over shells in each pan. Sprinkle remaining Mozzarella cheese over top of both pans. Bake 1 hour and 20 minutes at 350 degrees; let stand a few minutes before serving.