14 manicotti shells (tubes)
2 (6 oz.) cans tomato paste
3 c. water
1/2 c. chopped onion
2 cloves garlic
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
2 (10 oz.) pkg. frozen chopped spinach
24 oz. cottage cheese
1/3 c. Parmesan cheese
1/4 tsp. ground nutmeg
Chopped fresh parsley
2 eggs, slightly beaten

Cook pasta according to package directions, omitting the salt. Drain and set aside. Combine tomato paste, onion, garlic, water, basil, oregano, salt and pepper. Cover and simmer 1 hour over low heat. Cook spinach according to package; drain. Place on paper towel and squeeze until moisture is gone and spinach is barely moist. Combine spinach, cheese, eggs, Parmesan cheese, nutmeg, and pepper to taste. Stuff pasta with spinach mixture and arrange in baking dish coated with cooking spray. Pour tomato sauce over manicotti and bake at 350 degrees for 45 minutes. Garnish with parsley. Can be made ahead and refrigerated but add baking time to assure proper cooking. Serves 6.