in a hot pan sautee' garlic, ginger and red onion until they start to brown and onions begin to carmelize,  

removed the pork from casing and pinch into small pieces in the saute.

Continue to break up the pork as it is sauteed no large chunks.  It a stock pan bring to a boil water to cover shells

Shred the cheeses; jack and cheddar and put in a large mixing bowl. Add the pesto, beaten egg and parmesan. 

Pour the browned meat on top of the other ingredients and mix together. This will begin to melt the cheese and make it easier to stuff into the shells. 

I pkg of jumbo shells boil for 12 min or follow pkg directions, drain and rinse with cold water.

Stuff mixture into shells and arrange in a large coated (with EVOO) 13x9 pan. 

Pour fire-raosted tomatoes over the top evenly, then tomatoes sauce to cover the shells, top with shredded mozzerella cheese.

Bake for 30-40 minutes until cheese is completely melted and sauce is bubbling.

I invented this recipe!!

Be careful not to overstuff the shells or you will run out of stuffing and have leftover shells.

LOL

Ishi