Beef and Cheese Manicotti Jan Peterson

3/4 lb. ground beef 1/2 cup chopped onion

2 small cloves garlic, minced 1 cup cottage cheese, drained

1/4 cup Parmesan cheese 1 beaten egg

2 Tbsp. snipped parsley 8 Manicotti shells

1 - 15 oz. can tomato-herb sauce 1/2 cup shredded Cheddar cheese

Snipped parsley

For filling, cook beef, onion and garlic until beef is brown and onion is tender. Drain off fat. Stir in cottage cheese, Parmesan cheese, egg and 2 Tbsp. snipped parsley. Set aside. Cook pasta in boiling salted water until firm, yet tender, about 18 min. Drain. Rinse with cold water, then drain well. Spoon about 1/3 cup filling into each shell. Arrange stuffed manicotti in a 12 x 7 1/2 by 2 inch pan. Pour tomato-herb sauce over top. Cover with foil. Bake in a 350 oven about 35 minutes or until heated through. Sprinkle with cheese. Garnish with additional parsley.