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Pork and Spinach Stuffed Shells
Prep Time:
30 minutes
Cook Time:
30 minutes
Makes:
8 servings <br />(2 shells per serving)
Ingredients

16 H-E-B Jumbo Pasta Shells

½ lb. fresh ground pork

1 container (8 oz.) H-E-B Chef Prepared Sun Dried Tomato Pesto

1 pkg. (10 oz.) H-E-B Select Fine Chopped Spinach, thawed

2 H-E-B Grade A Large Eggs, beaten

⅓ c. H-E-B Shredded Parmesan Cheese, divided

¼ c. H-E-B Part Skim Ricotta Cheese

2 H-E-B Ready, Fresh, Go!® Garlic Cloves, fine chopped

¼ tsp. Central Market® Organics Ground Nutmeg

* salt and pepper

Directions


Cook pasta shells according to package directions, drain, and set asid
e.
While pasta is cooking, heat a heavy-bottom skillet over high heat for
2 minutes. Add ground pork and cook until no longer pink. Drain fat a
nd set cooked meat aside.
Heat oven to 400°F. Spread ½ of tomato pesto in 9" by 13" baking dish
and set aside.
Squeeze spinach in clean dish towel to remove excess moisture. Combine
cooked pork, spinach, eggs, 3 tablespoons of Parmesan, Ricotta, garli
c, and nutmeg in a mixing bowl. Season to taste with salt and pepper i
f desired.
Stuff each shell with 2 to 3 tablespoons of spinach mixture and place
in prepared baking dish. Drizzle remaining pesto over stuff ed shells
and sprinkle each with remaining Parmesan. Cover baking dish with foil
and bake on center oven rack for 15 minutes. Remove foil and bake 15
more minutes.

Nutritional Information


Calories: 230, Total Fat: 9g, Saturated Fat: 4g, Cholesterol: 80mg, So
dium: 170mg, Carbohydrates: 23g, Dietary Fiber: 2g, Sugar: 2g, Protei
n: 13g

Source


My H-E-B Texas Life Magazine