24 jumbo macaroni shells, uncooked
1 lb. ground beef
1/2 c. minced onion
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. crushed red pepper
1 1/4 c. beef broth
1 (7 oz.) jar sundried tomatoes in oil, drained
1/4 c. pine nuts, lightly toasted
1/4 c. fresh basil leaves
2 tbsp. chopped fresh parsley
2 cloves garlic, sliced
1/4 c. olive oil
1/3 c. grated Parmesan cheese
1 (32 oz.) jar commercial spaghetti sauce
1 1/2 c. (6 oz.) shredded mozzarella cheese
1-2 tbsp. chopped fresh parsley

Cook shells according to package directions; drain; set aside. Brown ground beef and onion in large skillet; drain. Add pepper, garlic powder and red pepper. Cover and set aside.

Combine beef broth and next 5 ingredients in container of electric blender. Top with cover and process until well blended. Add olive oil in a slow, steady stream and process until combined. Stir tomato mixture into ground beef mixture. Stir in Parmesan cheese.

Spoon 1 heaping tablespoon of beef mixture into each shell. Arrange shells in lightly greased 13 x 9 x 2 inch baking dish. Pour spaghetti sauce over top.

Cover and bake at 375 degrees for 20-30 minutes or until heated through. Uncover; sprinkle with mozzarella cheese and bake 5 minutes. Sprinkle with parsley.

Note: Pasta shells can be cooked in advance to be easier to handle. Serve with large green salad and warmed French bread.