Sunday Super Stuffed Shells

3 garlic
2 tbsp. olive oil
¾ lb. ground veal
¾ lb. ground pork
1 10oz. pkg. chopped spinach, cooked, drained and squeezed dry
1 cup parsley, finely chopped
1 cup bread crumbs
2 eggs, beaten
3 garlic, minced
3 tbsp. grated parmesan cheese
Salt to taste
1 12oz. pkg. uncooked jumbo pasta shells, cooked, rinsed and drained
3 cups spaghetti sauce

Cook and stir the 3 garlic in hot oil in large skillet over medium heat until
garlic is browned. Discard garlic. Add veal and pork; cook until lightly
browned, stirring to separate meat; drain fat. Set aside.

Combine spinach, parsley, bread crumbs, eggs, minced garlic and Parmesan in
large bowl; blend well. Season to taste with salt. Add cooled meat mixture;
blend well. Fill shell with stuffing.

Spread about 1 cup of the spaghetti sauce over bottom of greased 12 x 8 glass
baking pan. Arrange shells in pan. Pour remaining sauce over shells. Cover
with foil. Bake at 375° for 35 to 45 minutes or until bubbly.

Serve with sautéed zucchini slices, if desired.