Spinach-Pork Stuffed Shells Recipe
Spinach-Pork Stuffed Shells Recipe photo by Taste of Home
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 2 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Spinach-Pork Stuffed Shells in Cooking for 2 Spring 2005, p31

Nutritional Facts

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.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Jul. 12, 2009

"Has any one tried this with ground turkey or chicken?"

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