1 lb. ground beef
1/2 c. chopped onion
garlic salt or powder
2 (6 oz.) cans tomato paste
2 c. water
2 tbsp. chopped parsley
1 tbsp. basil
1/2 c. Parmesan cheese
1 1/2 tsp. salt
dash of pepper
1 1/2 lb. cottage cheese, drained
2/3 c. Parmesan cheese
2 slightly beaten eggs
1/4 c. parsley
1/2 tsp. salt
dash of pepper
8 manicotti shells

In large saucepan, brown meat lightly; drain off excess fat. Add onion, garlic, tomato paste, water, parsley, basil, 1 1/2 teaspoons salt and pepper. Simmer, uncovered, about 30 minutes; stir occasionally.

Meanwhile, combine cottage cheese, 2/3 cup Parmesan cheese, eggs, parsley and 1/2 teaspoon salt. Cook manicotti shells until tender; drain. Rinse shells in cold water. Stuff manicotti with cheese mixture; use small spoon or cut the shells lengthwise with scissors open to fill. Pour half the tomato-meat sauce into baking dish. Arrange stuffed manicotti in row. Top with remaining sauce. Sprinkle with 1/2 cup Parmesan cheese.

Bake at 350°F for 30 to 35 minutes.

Makes 6 to 8 servings.