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

In skillet brown ground chuck, onion and garlic until chuck is crumbly. Drain excess fat and cool. Stir in cheese, crumbs, parsley and egg. Season to taste with salt and pepper. Cook shells in boiling salted water until almost tender, 15 minutes. Drain. Use meat mixture to stuff shells. Spoon 1/4 of the sauce over bottom of a 9 x 12 x 2 inch baking pan. Place shells on top of sauce, side by side, in single layer. Mix wine with remaining sauce and pour over shells. Sprinkle with cheese. Bake at 400 degrees for 25 minutes. Sprinkle with cheese.