1/2 lb. ground chuck
1 lg. onion, chopped
1 clove garlic, chopped
8 oz. shredded Mozzarella cheese
1/2 c. Italian style bread crumbs
1/2 c. Parmesan cheese
1/4 c. chopped parsley
1 egg
Salt & pepper
18 giant pasta shells
2 jars spaghetti sauce

Brown chuck, onion and garlic in skillet until crumbly. Drain fat and cool. Stir in Mozzarella cheese, bread crumbs, parsley and eggs. Season to taste with salt and pepper. Cook pasta shells in boiling salted water until almost tender (6 minutes). Stuff shells with meat mixture. Spoon 1/4 of spaghetti sauce in bottom of 9 x 13 inch pan.

Place shells on top of sauce. Pour remaining sauce on top of shells. Sprinkle with Parmesan cheese. Bake in preheated oven, 400 degrees for 20 to 25 minutes or until casserole is brown and bubbly.