Italian Stuffed Shells

INGREDIENTS:

30 jumbo shells (pasta)
1/2 c. butter
1/2 c. chopped onion
2 cloves mashed garlic
2 lbs. ground beef
2 pkg. frozen spinach, thawed, drained and chopped
1 c. cottage cheese
4 eggs
2 tbsp. salt
Parmesan cheese
Mozzarella cheese

SAUCE I:

1/3 c. melted butter
1/3 c. flour
3 chicken bouillon cubes
2 1/4 c. milk
1/3 c. parsley flakes

SAUCE II:

1 jar (15 1/2 oz.) spaghetti sauce
2 tsp. basil leaves, optional

DIRECTIONS:

I use my own homemade spaghetti sauce.

Filling: Saute 1/2 cup butter, onion and garlic. Add ground beef and brown, then remove from heat. Add spinach, cottage cheese, eggs and salt.

Sauce I: (see ingredients from above). Blend flour and bouillon with melted butter. Stir in milk and parsley. Heat to boiling and cook 1 minute.

Cook and drain pasta shells. Fill each shell with heaping tablespoons of filling. Place in buttered casserole dish. Pour first sauce over shells, then second sauce. Sprinkle with Parmesan cheese and shredded Mozzarella cheese. Bake at 350 degrees for 30 minutes.