(You may use ground beef for this but is is a really good recipe for ground turkey. If you make it with ground beef, use only 1 onion. The exta onion is needed for the turkey.)

ground turkey (approximately 1.25 lb.)
3 large onions (chopped)
1 1/2 cloves garlic (minced)
8 oz. shredded Mozzarella cheese
1/2 cup Progresso Italian dry bread crumbs
1/4 cup chopped fresh parsley
1 egg (or egg substitute)
1 1/2 tsp. salt
pepper
1 (32 oz.) jar Prego Spaghetti Sauce with Mushrooms
1/2 cup Parmesan cheese (grated)
1/3 cup water
giant shells

Brown meat, onion and garlic until meat is crumbly and red is gone. Remove from heat. Stir in Mozzarella cheese, crumbs, parsley and egg. Season to taste with salt and pepper as needed. Cook shells in boiling water until almost tender (about 15 minutes). Drain and separate on waxed paper or foil so they won't stick together. Spoon 1/4 of the Prego sauce over the bottom of an 8 1/2x11" greased baking dish. Fill each shell with meat mixture, and place side by side in a single layer in the dish. (If you have extra shells, use another pan also.) Mix water with remaining sauce and pour over the shells. Sprinkle with Parmesan and bake at 350 for 25-30 minutes, until light brown and bubbly. May serve with additional Parmesan cheese.

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