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

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


Cook pasta shells according to package directions, drain, and set aside.
While pasta is cooking, heat a heavy-bottom skillet over high heat for 2 minutes. Add grou
nd pork and cook until no longer pink. Drain fat and 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, spinac
h, eggs, 3 tablespoons of Parmesan, Ricotta, garlic, and nutmeg in a mixing bowl. Season t
o taste with salt and pepper if desired.
Stuff each shell with 2 to 3 tablespoons of spinach mixture and place in prepared baking d
ish. Drizzle remaining pesto over stuff ed shells and sprinkle each with remaining Parmesa
n. Cover baking dish with foil and bake on center oven rack for 15 minutes. Remove foil an
d bake 15 more minutes.

Nutritional Information

Calories: 230, Total Fat: 9g, Saturated Fat: 4g, Cholesterol: 80mg, Sodium: 170mg, Carbohy
drates: 23g, Dietary Fiber: 2g, Sugar: 2g, Protein: 13g


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