Cheesy Beefy Stuffed Shells

Years ago, I found this recipe for jumbo pasta shells stuffed with ground beef , bread crumbs, and mozzarella cheese. It is a good change from spaghetti or lasagna and very easy to make. Stuffing the shells is the only time consuming step in this simple to put together recipe. The kids will love it. It is also a good freezer meal. Double the recipe and bake one pan now and freeze the other pan for a busy week day. To bake the frozen dish, thaw in the refrigerator overnight and bake at 400 degrees for 30 to 40 minutes.

Cheesy Beefy Stuffed Shells

18 to 22 jumbo macaroni shells
1 pound ground round
1 medium onion, chopped
1 clove garlic, finely chopped
2 cups shredded mozzarella cheese
1/2 cup Italian bread crumbs
1 Tablespoon dried parsley flakes
salt and pepper
1 egg beaten
Parmesan Cheese

Easy Sauce

1 32 ounce jar spaghetti sauce
1/4 cup dry red wine

Brown ground round, onion, garlic, salt and pepper to taste in a 10 inch skillet.
While meat is browning, boil macaroni shells in salted water according to package directions.
Drain noodles and separate them to cool.
Remove the skillet from the heat and drain off any fat.
Add mozzarella cheese, bread crumbs, parsley flakes, salt and pepper, and beaten egg to the cooked beef.

Mix wine and the spaghetti sauce and spread 1/4 of mixture in the bottom of a 9 x 13 inch pan.
Carefully stuff the shells and arrange in pan on top of the sauce.

Cover with the remaining sauce and sprinkle with parmesan cheese.

Bake uncovered at 400 degrees for 20 to 30 minutes.
Serve with garlic bread and a fresh salad.