24 giant macaroni shells
2 1/4 tsp. salt
1 1/2 lb. cottage cheese
1/4 c. Italian flavored bread crumbs
1/2 c. grated Parmesan cheese
2 tbsp. chopped parsley
1 egg, slightly beaten
2 tbsp. salad oil
1 c. sliced onion
2 cloves garlic, crushed
1 (16 oz.) can tomatoes, undrained
3 (8 oz.) cans tomato sauce
1/2 tsp. dried oregano leaves
1 tsp. dried basil leaves

1. In 4 quart saucepan, cook shells and 2 teaspoons salt in 2 quart boiling water, 25 minutes. Drain in colander and rinse with cool water.

2. Meanwhile, in medium bowl, mix cottage cheese, bread crumbs, 1/4 cup Parmesan, 1/4 teaspoon salt, parsley and egg until blended.

3. In large skillet, heat oil and saute onion until golden. Add garlic, tomatoes, tomato sauce, oregano and basil; stir well and bring to boiling. Reserve 1 cup of sauce for later. Pour remaining sauce into 9"x13"x2" baking dish.

4. Preheat oven to 375 degrees. Spoon cheese mixture into shells. Arrange shells, cheese side up, in tomato sauce. Pour 1 cup reserved sauce over top. Cover with foil. Bake 30 minutes. Remove from oven.

5. Sprinkle with remaining Parmesan cheese. Return to oven, and bake, uncovered, 15 minutes longer, or until cheese is lightly browned. Makes 6 servings.