Stuffed Shells With Garlic Bread

1.  Cook the pasta shells in boiling salted water, following package directions. Drain in a colander and rinse with cool water. Set aside.
2.  In a medium bowl, combine ricotta cheese, bread crumbs, 1/4 cup of the Parmesan cheese, 1/4 teaspoon salt, 2 tablespoons of fresh parsley, and egg; mix until well blended.
3. Heat the oven to 375 F.
4. In a large skillet, heat oil over medium heat; add onion and saute until tender and golden in color. Add the 2 cloves of crushed garlic, tomatoes, tomato sauce, oregano, and basil; mix well and bring to a boil. Reserve 1 cup of sauce. Pour remaining sauce into a 9x13x2-inch baking dish.

1. Carefully spoon cheese mixture into shells; arrange shells, opening side up, in tomato sauce in the pan. Pour reserved sauce over shells.
2. Cover the pan tightly with foil and bake in the preheated oven for 30 minutes. Sprinkle with Mozzarella cheese and remaining 1/4 cup Parmesan cheese.
3. Return stuffed shells to oven along with the garlic bread (see below); bake, uncovered, for 10 to 15 minutes longer.

For the Garlic Bread

1. Cut the bread in half lengthwise. 
2. In a bowl, combine the softened butter with the 3 cloves of mashed garlic, garlic powder, and 1 tablespoon of chopped parsley. 
3. Spread the butter mixture over the cut sides of the bread and place it in a baking pan (a pan that will fit in the oven alongside the pasta pan).
4. Put the pan in the oven along with the shells for the last 10 to 15 minutes of baking time. If desired, broil the bread for a minute or two after you take the stuffed shells out of the oven.