garlic clove, finely chopped
mozzarella cheese, shredded
parmesan cheese, grated
Brown ground meat, onion and garlic.
Cook shells in boiling water about 15 minutes, drain.
Into meat mixture, stir in mozzarella cheese, bread crumbs, egg and seasonings.
Spread 1/4 of the jar of sauce into a 13x9 baking dish.
Stuff the shells with the meat mixture and place in dish on top of sauce.
Pour remaining sauce over the stuffed shells and sprinkle with the parmesan cheese.
Cover with foil and bake at 375 for 20-25 minutes.
Freezing instructions: I have frozen this dish several times with success.
Use the foil pans for this or put foil in your baking dish before the sauce and assembling shells.
You can cook the shells then cool and freeze; thaw and reheat at 350 degrees until heated through.
You can also freeze the stuffed shells before cooking, then thaw and cook as directed.
The only thing I have noticed when freezing is that you may need to add more sauce over the top.