1 1/2 lbs. lean ground beef
1/2 lb. bulk Italian Sausage
1 lg. onion, chopped
1 clove garlic, minced
3 cups shredded Mozzarella Cheese
1 container Ricotta Cheese
1/2 c. Italian seasoned dry bread crumbs
1/4 c. chopped parsley
1 egg, lightly beaten
salt and pepper, to taste
18 Jumbo pasta shells, cooked until almost tender and drained
2 jars (15 1/2 oz. each) Spaghetti Sauce
1/2 c. Parmesan Cheese
1/2 c. dry red wine

In a large skillet, brown ground beef and Italian Sausage. Add onion and garlic; sauté until onion is tender: drain fat. Stir in Mozzarella cheese, bread crumbs, parsley, egg, salt and pepper, Ricotta cheese.

Fill pasta shells with the meat mixture. Spoon about 1/4 of the spaghetti sauce over bottom of 9x13-inch baking dish. Arrange shells on top of sauce. Blend wine into remaining sauce. Pour over shells.

Sprinkle Parmesan cheese on top. Bake 400°F (20-25 minutes) or until bubbly. This recipe is a KEEPER....

Submitted by: Phyllis Chittum