YIELD Makes 8 to 9 servings
INGREDIENTS
1 package (12 ounces) jumbo pasta shells 1 package (10 ounces) frozen chopped spinach 2 tablespoons olive oil 3 cloves fresh garlic, peeled 3/4 pound ground veal 3/4 pound ground pork 1 cup parsley, finely chopped 1 cup bread crumbs 2 eggs, beaten 3 cloves fresh garlic, minced 3 tablespoons grated Parmesan cheese Salt to taste 3 cups spaghetti sauce Sauteed zucchini slices (optional)PREPARATION:
- Cook pasta according to package directions. Place in colander and rinse under warm running water. Drain well.
- Cook spinach according to package directions. Place in colander to drain. Let stand until cool enough to handle. Squeeze spinach between hands to remove excess moisture. Set aside.
- Heat oil in large skillet over medium heat. Cook and stir whole garlic cloves in hot oil until garlic is lightly browned. Discard garlic.
- Add veal and pork to skillet. Cook until lightly brown, stirring to separate meat; drain drippings. Cool slightly.
- Preheat oven to 375°F. Grease 12X8-inch baking pan.
- 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.
- Spread about 1 cup of spaghetti sauce over bottom of prepared pan. Arrange shells in pan. Pour remaining sauce over shells. Cover with foil.
- Bake 35 to 45 minutes or until bubbly. Serve with zucchini. Garnish as desired.