TLC Cooking "Sunday Supper Stuffed Shells"

Sunday Supper Stuffed Shells

Sunday Supper Stuffed Shells

YIELD Makes 8 to 9 servings
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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.

This recipe appears in: Pasta

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