24 uncooked jumbo shells
1 tbsp. (3 cubes) beef bouillon
2 c. boiling water
1 lb. ground beef
2/3 c. onion, finely chopped
1 clove garlic, minced
2 (6 oz.) cans tomato paste
1 1/2 tsp. oregano
15 oz. carton ricotta cheese
2 1/2 c. Mozzarella cheese
1/2 c. Parmesan or Romano cheese
1 egg

Dissolve bouillon in boiling water. Brown beef, onion and garlic. Stir in paste, bouillon and oregano. Simmer 30 minutes.

In medium bowl, mix ricotta cheese, 2 cups Mozzarella, grated Parmesan and egg.

Stuff shells with cheese mixture (baby spoon works well) and place in 9x13 inch pan. Pour tomato sauce over shells. Sprinkle remaining 1/2 cup Mozzarella over dish. Cover with foil. Bake at 350 degrees for 45 minutes to 1 hour. Remove foil after 30 minutes.