1 lb. ground beef
2 lg. onions, diced
2 to 4 cloves garlic, diced or minced
1 (12 oz.) can tomato paste & 1 lg. can tomatoes with juice OR 2 (15 oz.) jars spaghetti sauce
1 lg. carton cottage cheese, drained
8 oz. shredded mozzarella
Sm. pkg. sliced mozzarella
Parmesan cheese
Basil
Parsley
Seasoned salt
1 box manicotti shells, uncooked (12 in box)

Brown beef, 1 onion, 1 to 2 cloves garlic, 1 tablespoon basil and seasoned salt. Drain and cool. Add this mixture to the cottage cheese and 8 ounces shredded mozzarella.

SAUCE:

Brown other onion and 1 to 2 cloves garlic in olive oil or butter. Add tomato paste, 2 cups water, canned tomatoes, 2 tablespoon basil, 3 tablespoon parsley and salt to taste. Simmer and stir occasionally 20 minutes. Prepare shells while this is simmering.

Fill uncooked shell with meat and cheese mixture using butter knife.

Pour a little heated sauce in bottom of 9 x 13 cake pan - just to cover. Arrange filled shells in single layer - side by side.

Add rest of sauce to completely cover. Sprinkle generously with Parmesan cheese and slices of mozzarella.

Cover pan with foil - seal tightly. Bake at 400 degrees for 40 to 45 minutes. Uncover and bake 10 minutes to brown the cheese. Let set 10 minutes before serving.

NOTE: If you don't need this large of batch, make 2 (9 x 9) pans and freeze one for later use. Defrost in refrigerate overnight. You will probably need to bake it longer because it will be cold.

VARIATION: We sometimes use large pasta sea shells. Unlike the manicotti, I cook the sea shells before baking.