I have enjoyed my family’s favorite recipes with you during the past four years.   Lately when I tried out new recipes to share with you, I usually found I preferred my old favor-ites.  Therefore, this will be my last contribution to the Sentinel.  I hope you have found at least one recipe that has become one of your family’s favorites as well.

8 manicotti shells, cooked and drained

1/2 pound ground beef

1 tablespoon instant minced onion

1/8 teaspoon garlic powder 1 pound cottage cheese

1 cup shredded mozzarella cheese, divided

6 tablespoons grated parmesan cheese, divided 2 eggs

1 tablespoon parsley flakes 1/2 teaspoon salt

1/4 teaspoon dried basil

1/4 teaspoon oregano

1/8 teaspoon pepper

15 1/2 ounces spaghetti sauce

Crumble ground beef into a 1 quart casserole; add on-ion and garlic.  Microwave at high for between 2 1/2 to 4 minutes, or until no longer pink. Break apart meat and drain.  Combine in a medi-um bowl the cottage cheese, 1/2 cup mozzarella, 4 ta-blespoons parmesan, eggs, parsley, salt, basil, orega-no and pepper.  Set aside.  Stir spaghetti sauce into the beef. Cover and microwave on high for 1 1/2 to 3 min-utes, or until hot, stirring after half of the time.  Stuff the manicotti shells with the cheese mixture.  Spread small amount of the sauce in a 12 X 8 inch or equiva-lent sized casserole.  Place manicotti side by side in the dish.  Pour the remaining sauce over the top.  Cover with wax paper and micro-wave on high for 11 minutes or until thoroughly heated, rotating the dish after half the cooking time.  Sprinkle remaining 1/2 cup of moz-zarella and remaining par-mesan over the top.  Cover and let stand for 3 minutes.