1 lb. hamburger, ground chuck
1 lg. onion, chopped
1 clove garlic, chopped or powder
8 oz. shredded mozzarella cheese
1/2 c. Italian style bread crumbs
1/4 c. parsley flakes
1 egg
24 giant shells
2 jars spaghetti sauce
1/3 c. dry red wines
1/2 c. Parmesan cheese
Salt & pepper

Brown chuck, onion and garlic until meat is crumbly. Drain fat. Cool. Stir in cheese, crumbs, parsley and egg. Season to taste with salt and pepper. Cook shells in boiling salted water until almost tender (about 15 minutes). Drain. Use meat mixture to stuff shells. (Shells may then be frozen for later.)

Spoon 1/4 of the sauce over the bottom of a 9 x 13 x 2 inch pan. Place shells on top of sauce, in a single layer. Mix wine with remaining sauce and pour over shells. Sprinkle with cheese. Bake in preheated oven (400 degrees) for 25-30 minutes or until casserole is brown and bubbly. Serve sprinkled with additional grated Parmesan cheese, if desired. Wine may be omitted.