4 oz. jumbo macaroni (18 shells)

MEAT SAUCE:

1/2 lb. ground beef
1/2 c. chopped onion
1/2 tsp. minced fresh garlic
1 (15 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1/2 tsp. salt
1/4 tsp. pepper
oregano

CHEESE FILLING:

1 1/2 cups cottage cheese
1 egg
1/4 cup grated Parmesan cheese
2 tbsp. chopped parsley
sprinkle of nutmeg

In a large skillet, cook onion, garlic and meat. Pour off any fat. Stir in tomato sauce, tomato paste, salt, pepper and oregano. Bring to a boil and turn to low and cook 15 minutes.

Meanwhile, cook shells as directed on package; cool.

In medium bowl, mix cottage cheese, egg, Parmesan cheese, parsley and nutmeg. Heat oven to 350°F.

Spread 2 1/2 cups tomato sauce mixture in 2-quart baking dish. Fill each shell with cheese mixture and arrange stuffed shells in dish. Top with remaining sauce.

Bake at 350°F for 25 to 30 minutes.