1. In a large skillet over medium high heat brown the beef and sausage. Remove grease. Add meat to a food processor and pulse 2-3 times until the meat is crumbled really small. Return to pan. Season with salt and pepper. Add garlic and onions and cook for 2-3 minutes. 

2. Add tomato sauce, tomato paste, diced tomatoes, water and Italian seasoning. Simmer for 15-20 minutes. Taste sauce and more salt and pepper, Italian seasoning or garlic powder, if needed.

3. Meanwhile, cook the jumbo pasta shells according to package instructions, until al-dente. Drain from water and lay out on a large baking sheet to cool, so that they don't stick together.

4. Add the ricotta cheese, egg, 1 cup mozzarella, and ⅓ cup parmesan cheese to a large mixing bowl and mix well to combine.

5. Spread 1 cup of the meat sauce into the bottom of a 9x13'' pan. Stuff each cooked shell with a small spoonful of ricotta mixture, then a spoonful of meat mixture and set them face up in a large baking dish.

6. Spoon the remaining red sauce over the top of all of the stuffed shells. Sprinkle with remaining mozzarella and parmesan cheese.

7. Bake at 350 degrees for 25-30 minutes.

Notes

• Vegetarian Stuffed Shells: omit the meat.

• Make Ahead Instructions: assemble the entire dish, cover and store in the fridge until ready to bake.

• Freezing Instructions: Lasagna stuffed shells makes for an excellent freezer meal.  Assemble the dish following the recipe directions but don't bake. Consider using a disposable container or aluminum pan.  Once the meal is assembled, cover it with a layer of plastic wrap and then a double layer of aluminum foil. Freeze for up to 3 months. Thaw overnight, remove plastic wrap, cover with foil and bake for 45 minutes covered, then 15 minutes uncovered.