Cook pasta according to package directions.
Preheat oven to 350° or get coals ready for dutch oven.
Brown Ground Beef and garlic in a large skillet over medium heat until brown.
Combine Ricotta, mozzarella, 2 ounces Parmesan Raggiano and egg in a medium bowl.
Stir in beef and garlic mixture.
Spread 1/4 quart spaghetti sauce in 13x9 baking dish or dutch oven.
Spoon about 1/4 cup cheese meat mixture into each shell.
Arrange shells in a single layer if possible.
Sprinkle any remaining cheese meat mixture over stuffed shells.
Top with remaining spaghetti sauce.
Sprinkle remaining 2 ounces of Parmesan Raggiano over the top.
Bake for 25 minutes, or until heated through in oven or dutch oven.