2 tbsp. olive oil
1 lb. ground beef
1 lg. onion, chopped
1 clove garlic, minced
8 oz. shredded Mozzarella cheese
1/2 c. Italian bread crumbs
2 tbsp. dried parsley
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 beaten egg
15 to 18 giant pasta shells
1 (32 oz.) jar spaghetti sauce
1/2 c. dry red wine
1/2 c. Parmesan cheese, fresh, if possible

Heat 2 tablespoons olive oil in medium size skillet. When hot, saute onion, garlic and meat. Drain well. Put mixture in large bowl and add Mozzarella cheese, bread crumbs, parsley, egg, salt and pepper; set aside. Cook shells according to directions on the package. Remove from water when almost tender, about 15 minutes. Put in colander, pour cool water over shells and drain well.

Pour spaghetti sauce into a bowl and add wine. Blend. Pour a thin layer of sauce in bottom of 9"x13" baking dish. Arrange shells in a single layer in baking dish. Cover with rest of sauce and sprinkle with the Parmesan cheese. Bake at 375 degrees for about 25 minutes, until bubbly. You can also freeze this for a later date. Serves 4 to 5.