Stuffed Pasta Shells

Cook the jumbo pasta shells according to package directions. Drain and set aside.

In a large mixing bowl, combine the ricotta cheese, egg, Parmesan cheese, mozzarella cheese, and chopped parsley.

Season the cheese mixture with salt and pepper, and mix until well combined.

In a large skillet, heat olive oil over medium-high heat. Add the diced onion and sauté until softened, about 5 minutes.

Add the minced garlic and cook for another minute until fragrant.

Add the ground beef to the skillet. Break it apart with a spoon and cook until browned.

Stir in the marinara sauce, red wine, and any remaining chopped parsley. Season with salt to taste and bring to a simmer.

Preheat your oven to 375°F (190°C). Spread a layer of the meat sauce on the bottom of a 9x13 inch baking dish.

Carefully stuff each cooked pasta shell with the ricotta cheese filling and arrange them in the baking dish.

Top the stuffed shells with the remaining meat sauce and any extra mozzarella or Parmesan cheese if desired.

Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden.

Garnish with fresh parsley before serving.