Stuffed Giant Shells

• 1 lb. ground chuck
• 1 large onion, chopped
• 1 clove garlic, chopped
• 8 oz. shredded Mozzarella cheese
• 1/2 c. Italian-style dry bread crumbs
• 1/4 c. chopped parsley
• 1 egg
• salt and pepper
• 18 giant shells
• 2 (15 1/2 oz.) jars spaghetti sauce
• 1/3 c. dry red wine
• 1/2 c. grated Parmesan cheese

1. In a skillet, brown chuck, onion and garlic until chuck is crumbly.
2. Drain excess fat; cool.
3. Stir in cheese, crumbs, parsley and egg.
4. Season to taste with salt and pepper.
5. Cook shells in boiling, salted water until almost tender, about 15 minutes. Drain.
6. Use meat mixture to stuff shells.
7. Spoon 1/4 of sauce over the bottom of a 9 x 12 x 2-inch baking pan.
8. Place shells on top of sauce side by side in a single layer.
9. Mix wine with remaining sauce and pour over shells.
10. Sprinkle with cheese.
11. Bake in preheated oven (400u0b0) for 20 to 25 minutes until brown and bubbly. Serves 6.

ground chuck, onion, clove garlic, mozzarella cheese, italianstyle dry bread crumbs, parsley, egg, salt, shells, sauce, red wine, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=212534 (may not work)