12 manicotti shells or lg. sea shells (Jumbo)

FILLING:

1/4 c. (1/2 stick) butter
1/4 c. onion, chopped
1 clove garlic, crushed
1 lb. ground beef
1 (10 oz.) pkg. frozen chopped spinach, thawed & well drained
1/2 c. cottage cheese
2 eggs, slightly beaten
1 tsp. salt

SAUCE:

1/4 c. butter
1/4 c. flour
1 1/2 tsp. seasoned chicken stock base
1 1/4 c. milk
1/4 c. parsley, chopped
1 (15 1/2 oz.) jar spaghetti sauce with mushrooms
2 tsp. basil leaves, crushed
Parmesan cheese

Cook manicotti according to package directions. Set aside.

FILLING: Melt butter in a skillet. Add onion and garlic, cooking until transparent. Add meat and brown. Remove it from the heat. Stir in spinach, cottage cheese, eggs and salt. Fill each shell with about 1/4 cup filling. Place the shells in a 3 quart baking dish.

WHITE SAUCE: Melt butter in a saucepan over medium heat. Blend in flour and chicken stock base. Remove from heat. Stir in milk. Stir until it is smooth, then return the pan to the heat. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in parsley. Pour this over the stuffed shells. Combine spaghetti sauce and basil leaves. Pour this over the shells. Sprinkle with grated cheese. Bake at 350 degrees for 30 minutes. Yield: 6 servings.