2 tbsp. oil
3/4 c. chopped onion
1 clove garlic or 1 1/2 tbsp. garlic powder
1 (46 oz.) can tomato juice
2 (6 oz.) cans tomato paste
1 box jumbo shells
1 (12 oz.) pkg. shredded Cheddar

FILLING:

1 1/2 lb. ground beef
1 lb. Italian sausage
3/4 c. Parmesan cheese
1 to 2 c. Pepperidge Farm Herb Stuffing
2 eggs
2 tbsp. parsley flakes
1 to 2 tsp. salt
Pepper

Sauce: Brown onion in oil, add remaining ingredients and simmer, while preparing filling.

Filling: Brown ground beef and sausage, drain well. Add remaining ingredients, mix thoroughly. Cook shells in large pot, reduce heat and cook gently after returning to boil.

Stuff shells with meat filling. Place in large Pyrex pans, cover with sauce, top with Cheddar cheese, cover and cook for 25 minutes at 350 degrees. This will serve about 10 people, 3 shells each and that's plenty of vegetables. Freezes well, in small servings.