1/4 c. chopped onion
1 clove garlic, minced
1 tbsp. cooking oil
2 cans condensed chili beef soup
1/2 c. water
12 manicotti shells
2 beaten eggs
2 1/2 c. cream style cottage cheese, drained
1 1/2 c. shredded sharp cheese
1 or 2 jalapeno peppers, chopped

Cook onion and garlic in hot oil until tender. Stir in soup and water, heat thoroughly. Cook manicotti in boiling water for 8 to 10 minutes, drain.

Combine eggs, cottage cheese, 1 cup shredded cheese and the peppers, mix well. Spoon about 1/4 cup of the cheese mixture into each shell. Pour half the soup mixture into a 12 x 7 1/2 inch baking dish. Top with manicotti.

Pour remaining soup over all making sure manicotti is coated. Cover and bake at 350 degrees for 40-45 minutes. Uncover, sprinkle with remaining cheese. Bake another 2-3 minutes. Let stand 5 minutes, then serve.