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

In a skillet, brown chuck, onion and garlic until chuck is crumbly. Drain excess fat. Cool, stir in 1/2 Mozzarella cheese, bread crumbs, parsley and egg. Season to taste with salt and pepper. Cook shells in boiling water until almost tender, about 15 minutes, drain. Use meat mixture to stuff shells. Spoon 1/4 sauce over the bottom of a 13 x 9 x 2 inch baking pan. Place shells on top of sauce side by side in a single layer. Mix wine with remaining sauce and pour over shells. Sprinkle with remaining Mozzarella cheese and Parmesan if you like. Bake in preheated oven at 375 degrees for 20 to 25 minutes, until casserole is brown and bubbly.