Preheat oven to 350 degrees.
Sauté Italian sausage with onion. Midway through, add crushed garlic.
Strain excess grease, and set aside to cool.
Bring salted water to a boil. Cook shells according to package directions for al dente.
Rinse with cool water, and set aside to drain.
Mix cooled sausage mixture with ricotta, 1/2 cup mozzarella, Parmigiano-Reggiano, egg, bread crumbs, parsley and pepper. Mix well with fork.
Spoon into shells, then place into baking pan.
Spoon MID'S Sauce over shells, then cover with the rest of the mozzarella cheese.
Bake for 35 minutes or until golden brown.
If you have extra stuffed shells that won't fit in the pan, put them on a plate and freeze them. Once solid, put in a freezer bag, and you have a quick meal for later.