1 lb. ground chuck
1 lg. onion, chopped
8 oz. Mozzarella cheese, shredded
1/2 c. Italian bread crumbs
1/4 chopped parsley
1 egg
1 clove garlic
2 (15 1/2 oz.) jars tomato sauce
1/3 c. dry red wine
1/2 c. grated Parmesan cheese
Salt and pepper
18 giant shells (cooked 15 minutes)

Brown ground chuck, onion and garlic until chuck is crumbly. Drain excess fat and cool. Stir in Mozzarella, Italian bread crumbs, parsley and egg. Season to taste with salt and pepper. Use meat mixture to stuff shells.

Spoon 1/4 of sauce over bottom of 13x9 pan. Place shells on top of sauce. Mix wine with remaining sauce and pour over shells. Sprinkle with grated Parmesan cheese. Bake for 20-25 minutes at 400 degrees. Sprinkle with more Parmesan cheese and serve.