Spinach-Pork Stuffed Shells Recipe

Spinach-Pork Stuffed Shells Recipe photo by Taste of Home

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Becky Burch of Marceline, Missouri shared these Italian-style shells.

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Spinach-Pork Stuffed Shells Recipe

Prep: 25 min. Bake: 25 min.

Yield: 2 Servings

25 25 50

Ingredients

6 uncooked jumbo pasta shells
1/4 pound ground pork
4 cups water
3 cups torn fresh spinach
1 egg, lightly beaten
3 tablespoons shredded Parmesan cheese, divided
2 tablespoons heavy whipping cream
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1 cup meatless spaghetti sauce

Directions

Cook pasta shells according to package directions. Meanwhile, in a small skillet, cook pork over medium heat until no longer pink; drain and set aside. In a saucepan, bring water to a boil. Add spinach; boil for 1-2 minutes or until wilted. Drain and squeeze dry; chop the spinach.
In a bowl, combine the pork, spinach, egg, 1 tablespoon Parmesan cheese, cream, garlic, salt, nutmeg and pepper. Drain shells; stuff with the pork mixture. Spread 1/4 cup spaghetti sauce in an ungreased 1-qt. baking dish.
Place stuffed shells in dish; drizzle with remaining spaghetti sauce. Sprinkle with remaining Parmesan cheese. Cover and bake at 400° for 15 minutes. Uncover; bake 10-15 minutes longer or until heated through. Yield: 2 servings.

Nutritional Analysis: 3 stuffed shells (prepared with egg substitute and 2% milk) equals 379 calories, 15 g fat (5 g saturated fat), 45 mg cholesterol, 1,064 mg sodium, 36 g carbohydrate, 4 g fiber, 25 g protein.

Originally published as Spinach-Pork Stuffed Shells in Cooking for 2 Spring 2005, p31