Cheese Filled Shells

1 (12 oz.) box jumbo pasta shells

Cheese Mixture:
2 pints cottage cheese
1 lb. shredded mozzarella cheese
3/4 cup parmesan cheese
3 eggs
3/4 tsp. oregano
1/2 tsp. salt

Sauce:
1/2 cup diced onion
2 tsp. minced garlic
1 (8 oz.) can tomato paste
1 (8 oz.) can tomato sauce
1 cup water
1 tsp. oregano
1/4 tsp. basil
1 tsp. sugar

Cook shells half the recommended time. Drain and cool in a single layer on a pan. Combine cheese, eggs, oregano, and salt. Fill each shell with cheese mixture. Cover and put in refridgerator while you prepare the sauce. Combine all the sauce ingredients and simmer 1 hour in a saucepan. Pour 1/2 cup sauce on bottom of baking dish. Place shells in a single layer in the baking dish. Cover with the rest of the sauce. Bake 350 degrees for 30 min.