SUNDAY SUPPER STUFFED SHELLS

Makes 8-9 servings

INGREDIENTS:
360 g pasta shells
285 g chopped spinach
2 tablespoons olive oil
3 cloves fresh garlic
¾ lb (335g) ground veal
¾ lb (335g) ground beef
1 cup (250ml) parsley, finely chopped
1 cup (250ml) bread crumbs
2 eggs, beaten
3 cloves fresh garlic, minced
3 tablespoons (45ml) grated parmesan cheese
3 cups (750ml) spaghetti sauce
Sautéed zucchini slices (optional)
Salt to taste

HOW TO MAKE:
1. Cook pasta in a boiling water. Add a pinch of salt and olive oil.
Place in colander and rinse under warm running water. Drain well.
2. Cook spinach in a boiling water. Place in a colander to drain. Let stand until cool enough to handle. Squeeze spinach with hands to remove excess moisture. Set aside.
3. Heat oil in large skillet over medium heat. Cook and stir whole garlic cloves in hot oil until garlic is lightly browned. Discard garlic.
4. Add veal and beef to skillet. Cook until lightly brown, stirring to separate meat; drain drippings. Cool slightly.
5. Preheat oven to 375F (190C). Grease 12x8 inch (30x20cm) baking pan.

6. Combine spinach, parsley, bread crumbs, eggs, minced garlic and cheese in large bowl; blend well. Season to taste with salt. Add cooled meat mixture; blend well. Fill shells with meat mixture using spoon.
7. Spread about 1 cup (250ml) of spaghetti sauce over bottom of prepared pan. Arrange shells in pan. Pour remaining sauce over shells. Cover with foil.
8. Bake 35 to 45 minutes or until bubbly. Serve with zucchini. Garnish as desired.