1 lb. ground chuck
1 lg. onion, chopped
1 clove garlic, chopped
8 oz. Mozzarella cheese, shredded
1/2 c. Italian style dry bread crumbs
1/4 c. chopped parsley
1 egg
Salt and pepper
18 giant macaroni shells
2 jars (15 1/2 oz. each) spaghetti sauce
1/2 c. dry red cooking wine (or less)
Grated Parmesan cheese, about 1/2 c.

In skillet, brown chuck, onion and garlic until chuck is crumbly. Drain excess fat. Cool. Stir in cheese, bread crumbs, parsley and egg. Season to taste with salt and pepper.

Cook shells in boiling salted water until almost tender, about 15-20 minutes. Drain. Use meat mixture to stuff shells.

Spoon 1/4 sauce over the bottom of a 9x13x2 baking 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 400 degree oven for 20 to 25 minutes or until brown and bubbly.