4 manicotti pasta shells
2 large eggs with shells
1/4 cup small curd cottage cheese
1/4 cup cooked broccoli pieces
1/4 cup carrots, shredded
Pure vegetable oil
3 medium size tomatoes
Preheat oven to 350 degrees.
Boil manicotti shells until tender, drain, and cool.
Scramble eggs with shells and set aside.
Combine cottage cheese, broccoli, and carrots.
Add egg and fill manicotti shells with mixture.
Lightly grease a glass casserole dish.
Place filled manicotti shells in dish and bake for 15 minutes.
Wash tomatoes, removing stems and leaves.
Crush into a fine pulp and spoon over cooked manicotti.
Serve at room temperature and store leftovers in refrigerator for three to five days.