16 oz. jumbo macaroni shells
2 c. creamed cottage cheese
4 eggs, beaten
2 tsp. instant minced onions
2/3 c. water
3 c. shredded Mozzarella cheese
2/3 c. grated Parmesan cheese
1/2 c. parsley flakes
32 oz. spaghetti sauce with mushrooms

Divided.

Cook shells and drain. Meanwhile, combine 2 cups Mozzarella, cottage cheese, and Parmesan cheese. Stir in eggs, parsley, and onion. Combine spaghetti sauce and water in separate bowl. Pour 1 1/2 cups of sauce mixture into a 13 x 9 x 2 inch baking dish. Fill each shell with cheese mixture (approximately 1 1/2 to 2 tablespoons of mixture for each shell). Arrange filled shells in baking dish. A second layer may be placed on top of the bottom layer. Pour remaining sauce over the top. Sprinkle with 1 cup of remaining shredded Mozzarella. Bake, uncovered, in preheated 350 degree oven until bubbly and heated through, approximately 35 to 40 minutes, longer if refrigerated. This recipe may also be prepared ahead of time and refrigerated or frozen. If frozen, thaw prior to baking. This is a favorite "meal in one".