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Heat oven to 350 degrees.
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Cook beef, add Prego sauce and 1/2 cup water. Let simmer for 10 minutes.
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In a separate pot, bring water to a boil, add shells and cook for 15 minutes.
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In a mixing bowl, combine ricotta, mozzarella, Parmesan, eggs, parsley, Italian seasoning, salt, and pepper.
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Toast the bread until crisp.
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Pour some of the Prego mixture in the bottom of a 9x13 baking dish.
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Stuff the shells full of the cheese mixture and place in the baking dish.
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Pour the rest of the Prego mixture on top of the shells.
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Sprinkle with remaining mozzarella and crumble garlic toast on top.
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Bake at 350 degrees, covered with foil for 30 minutes. Bake uncovered for additional 10 minutes or until cheese is melted.