Italian Stuffed Shells

Heat oven to 350 degrees. Cook beef. Add spaghetti sauce and 1/2 cup water. Let simmer for 10 minutes. In a separate pot, bring water to a boil. Add shells and cook for 15 minutes.

In a mixing bowl, combine ricotta, mozzarella (reserve 1/2 cup for topping), Parmesan, eggs, parsley, Italian seasoning, salt, and pepper. Toast the bread until crisp. Pour some of the spaghetti sauce mixture in the bottom of a 9×13 baking dish. Stuff the shells full of the cheese mixture and place in the baking dish. Pour the rest of the sauce mixture on top of the shells. Sprinkle with remaining mozzarella and crumble garlic toast on top.

Bake at 350 degrees, covered with foil for 30 minutes. Bake uncovered for additional 10 minutes or until cheese is melted.