Print Options

Back to Spinach-Pork Stuffed Shells >

Include these items:

Select reviews >

Taste of Home Logo

Spinach-Pork Stuffed Shells

 Spinach-Pork Stuffed Shells
Becky Burch of Marceline, Missouri shared these Italian-style shells.
2 ServingsPrep: 25 min. Bake: 25 min.


  • 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


  • 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.

2 of 2

Spinach-Pork Stuffed Shells (continued)

Directions (continued)

  • 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 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.
Wine: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now