Recipe for Baked Pasta Shells Marinara 
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Yield:
1
Ingredients:
Amount Ingredient
24 x jumbo pasta shells
salt, to taste
1 tbl margarine
1 cup finely chopped carrots
1 cup finely chopped onions
1 x clove garlic, pressed
1/2 cup finely chopped celery
----------------- SAUCE ----------------
1 tbl salad oil
1 cup sliced onions
1 x clove garlic, pressed
16 oz canned tomatoes, undrained
8 oz tomato sauce
1/2 tsp dried oregano
1/2 tsp dried basil
8 x eggs, hard cooked
1 cup cottage cheese
1/2 tsp dried oregano
1 dsh pepper
2 tbl Italian bread crumbs
2 tbl chopped parsley
1 x egg, raw
Instructions:
Instructions: 1. Cook pasta shells in salted water according to package directions, drain well.

2. Melt margine in medium skillet. Add carrots, onions 1 clove garlic and the celery. Saute; stirring, until golden brown and just tender.

#. Make sauce. Heat oil in medium saucepan. Saute onions until just golden. Add garlic, tomatoes, tomatoe sauce, 1/2 teaspoon salt, 1/2 teaspoon oregano and basil. Bring to bliling, reduce heat and simmer for 20 minutes.

4. Peel and chop boiled eggs. In medium bowl, combine eggs, cottage cheese, sauteed veggies, oregano, 1/2 teaspoon salt, pepper, bread crumbs, parsley and raw egg.

5. Preheat oven to 350 degrees. Spoon filling into pasta shells and arrange in 2 layers, in a shallow baking dish. Top with sauce and parmesan cheese. Bake 25 minutes.

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