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Nutrition Facts
Serving Size 234 g
(Approx. 8 Servings)
Amount Per Serving
Calories 690 Calories From Fat 220
% Daily Value*
Total Fat 25 g 38%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 80 mg 27%
Sodium 410 mg 17%
Total Carbohydrate 90 g 30%
Dietary Fiber 5 g 20%
Sugars 5 g
Protein 30 g
Vitamin A 140% Iron 35%
Vitamin C 20% Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pork and Spinach Stuffed Shells

Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
8  People


Recipe makes 8 Servings

16 H-E-B Jumbo Pasta Shells
1/2 Lb natural ground pork
8 Oz Delallo Sun Dried Tomato Pesto
10 Oz H-E-B Select Fine Chopped Spinach, thawed
2 H-E-B Grade AA Large Eggs, beaten
1/3 cup(s) H-E-B Shredded Parmesan Cheese, divided
1/4 cup(s) H-E-B Part Skim Ricotta Cheese
2 garlic, peeled and fine chopped
1/4 Tsp Central Market Organics Ground Nutmeg
1/8 Tsp H-E-B Iodized Salt
1/8 Tsp H-E-B Black Pepper
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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 ground pork and cook until no longer pink. Drain fat and set cooked meat aside.
Heat oven to 400°F.
Spread 1/2 of tomato pesto in 9x13 inch 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, garlic, and nutmeg in a mixing bowl. Season to taste with salt and pepper if desired.
Stuff each shell with 2-3 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.



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