Pork and Spinach Stuffed Shells

Prep Time:
30 minutes
Cook Time:
30 minutes
Makes:
8 servings <br />(2 shells per serving)
Source

My H-E-B Texas Life Magazine

Ingredients

16H-E-B Jumbo Pasta Shells,

½lb.fresh ground pork,

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

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

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

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

¼c.H-E-B Part Skim Ricotta Cheese,

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

¼tsp.Central Market® Organics Ground Nutmeg,

*salt and pepper,

Directions

1Cook pasta shells according to package directions, drain, and set aside.

2While 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 and set cooked meat aside.

3Heat oven to 400°F. Spread ½ of tomato pesto in 9" by 13" baking dish and set aside.

4Squeeze spinach in clean dish towel to remove excess moisture. Combine cooked pork, spinach, eggs, 3 tablespoons of Parmesan, Ricotta, garlic, and nutmeg in a mixing bowl. Season to taste with salt and pepper if desired.

5Stuff 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, Sodium: 170mg, Carbohydrates: 23g, Dietary Fiber: 2g, Sugar: 2g, Protein: 13g

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