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.

SPETZQUE

Makes 6 servings

INGREDIENTS
9 lasagna noodles
1 small onion
2 lb (900g) ground beef
135 g chopped ripe olives
120 g mushroom stems and pieces
1 jar (45g) spaghetti sauce
1 ¼ cup (310ml) frozen corn, thawed
1 ¼ cup (310ml) frozen peas, thawed
2 cups (225g) shredded mozzarella cheese
Dash pepper
Dash dried oregano leaves, crushed
Dash Italian seasoning

HOW TO MAKE:
1. Cook lasagna noodles in a boiling water. Drain in colander.
2. To chop onion, peel skin. Cut onion in half through root with utility knife. Place cut side down on cutting board. Holding knife horizontally, make cuts parallel to board, almost to root end. Next, cut onion vertically into thin slices, holding onion with fingers to keep its shape. Turn onion and cut crosswise to root end. (the closer the cuts are, the finer the onion is chopped). Repeat with remaining onion half.
3. Cook beef in large skillet over medium-high heat until meat is brown, stirring to separate meat, drain drippings.
4. Add olives, mushrooms and onion. Cook, stirring occasionally, until vegetables are tender. Add spaghetti sauce, pepper, oregano and Italian seasoning. Heat through, stirring occasionally; set aside.
5. Preheat oven to 350F (180C).
6. Place 3 noodles in bottom of 13x9 inch (32.5x22.5cm) baking dish. Spread half the beef mixture over noodles, then half the corn and peas.
7. Repeat layers ending with noodles.
8. Bake lasagna 25 minutes. Sprinkle with cheese; bake 5 minutes more or until bubbly. Let stand 10 minutes before cutting. Garnish as desired.