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1/4 c. chopped onion
1 clove garlic, minced
1 Tbsp. cooking oil
2 cans condensed chili beef
1 1/2 c. water
12 manicotti shells
2 eggs, beaten
2 1/2 c. cream-style cottage
1 1/2 c. shredded sharp
American cheese
1 or 2 pickled jalapeno
peppers, seeded and chopped

Cook onions and garlic in hot oil until tender. Stir in
soup and water; heat through. Cook manicotti in boiling salted
water 8 to 10 minutes. Drain.
Combine eggs, cottage cheese, 1 cup of American cheese
and the peppers; mix well. Spoon about 1/4 cup cheese mixture
in each manicotti shell. Pour half the soup mixture into a 12
x 7 1/2 x 2-inch baking dish. Top with manicotti. Pour
remaining soup over all, being sure manicotti are covered.
Cover; bake at 350 degrees for 40 to 50 minutes. Uncover; sprinkle
with remaining cheese. Bake 2 to 3 minutes more. Let stand 5
minutes and serve.

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