3 qts. water
1 1/2 tsp. salt
18 jumbo macaroni shells
1 lb. ground beef
1 med. onion, chopped
1 clove garlic, minced
2 c. (8 oz.) shredded Mozzarella cheese
1/2 c. Italian style bread crumbs
1/4 c. chopped fresh parsley
1 egg, slightly beaten
Dash of pepper
1 (15 1/2 oz.) jar meatless spaghetti sauce
1/4 c. Burgundy or other dry red wine
1/2 c. grated Parmesan cheese

Combine water and salt in a Dutch oven; bring to a boil. Add macaroni shells, and cook 15 to 18 minutes or just until tender; drain and set aside.

Cook ground beef, onion, and garlic in a large skillet until beef is browned, stirring to crumble meat; drain off pan drippings. Stir in the next 5 ingredients, and set aside.

Combine spaghetti sauce and Burgundy; spoon 1/4 of sauce into a lightly greased 9x13x2 inch baking dish. Set aside remaining sauce.

Stuff macaroni shells with beef mixture, and arrange in baking dish. Spoon remaining sauce over shells; sprinkle with Parmesan cheese. Bake, uncovered, at 400 degrees for 20 minutes. Yield: 6 servings.