8 manicotti shells
1/2 c. chopped onion
3 sm. carrots, sliced
1/2 c. chopped celery
1 beaten egg
1 (9 oz.) c. tuna, drained & flaked
1/4 c. cream style cottage cheese
1/2 tsp. salt
1/4 tsp. lemon pepper seasoning

SAUCE:

1 3/4 c. milk
2 tbsp. all-purpose flour
1/2 c. shredded process Swiss cheese (2 oz.)
1/2 c. pitted ripe olives, sliced
Parsley sprigs (optional)

Cook pasta according to package directions; drain well. Meanwhile, in saucepan cook carrots, onion and celery in small amount of boiling water 8 minutes or until tender. Drain well.

To half the vegetables add the egg, tuna, cottage cheese, salt and lemon pepper seasoning. Spoon about 1/3 cup filling into each manicotti shell. Place in a 12 x 7 1/2 x 2 inch baking dish.

For Sauce: In saucepan blend milk into flour. Cook and stir over medium heat until thickened and bubbly. Stir in Swiss cheese until melted. Add remaining cooked vegetables and the olives. Pour sauce over pasta shells. Cover with foil. Bake in 350 degree oven for 30 minutes or until heated through. Garnish with parsley, if desired. Serves 4.