Mussolini Lips (AKA Stuffed Shells) by Beth

My mom would make these frequently when I was little.  I always wondered why she called them Mussolini Lips... 

Ingredients:
1 1/4 lb. ground beef
1 med. onion, chopped
1/2 tsp. garlic powder
8 oz. mozzarella cheese
1/2 c. Italian bread crumbs
1/4 c. dried parsley
1/2 tsp. salt
1/8 tsp. pepper
1 egg, slightly beaten
18 giant shell pasta
24 oz. spaghetti sauce
1/2 c. parmesan cheese
Assembly:
In a skillet, brown meat with onion until browned; drain; cool.  While cooling, cook the shells in boiling water for 9 min.  Drain and place in single layer on wax paper (to avoid sticking).  While shells cool, mix in the remaining next 7 ingredients to the beef.  Stuff the shells with the meat mixture.  Spoon about 1/4 of the sauce over bottom of greased 9x13 pan.  Place stuffed shells in single layer.  Pour remaining sauce over the shells.  Sprinkle with parmesan.  Cover and freeze.
Serving Day:
Thaw in fridge overnight.  Bake, uncovered,
 at 375 for 30-40 min. or until browned and bubbly.