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Spinach-Pork Stuffed Shells
SUBMITTED BY:
Becky Burch
"Becky Burch of Marceline, Missouri shared these Italian-style shells."
RECIPE RATING:
Read Reviews
(11)
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PREP TIME
25 Min
COOK TIME
25 Min
READY IN
50 Min
SERVINGS
(
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)
Servings
US
METRIC
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
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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 degrees F for 15 minutes. Uncover; bake 10-15 minutes longer or until heated through.
FOOTNOTE
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.
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REVIEWS
Reviewed on May 22, 2007 by MOONPIE67
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MOONPIE67
May 22, 2007
I used sausage and frozen spinach, and these were fabulous!! Make sure that you note the serving size is for 2. I used 1 box of pasta shells, 1 box of spinach, 1 1b. of sausage, doubled the spices except for the salt, and used a whole jar of spaghetti sauce to make a family-sized portion. The addition of salt could be eliminated if using frozen spinach that is not salt-free.
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4 users found this review helpful
I used sausage and frozen spinach, and these were fabulous!! Make sure that you note the...
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Reviewed on Oct. 13, 2007 by
Aspiring Chef Rita
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Aspiring Chef Rita
Oct. 13, 2007
A Keeper and so easy to make. I too used sweet sausage. I wanted to use some ricotta but didn't have any so I just add a small bit of sour cream to it. I stuffed the shells a day ahead of time and put them in the baking dish with the sauce at the bottom. Right before serving I just added the sauce to the top. I did add some shredded mozzarella during the last 10 minutes of cooking. Now that I know that we really like this recipe I will make a lot more the next time and freeze some. Update: I increased this for 8 - DO NOT use 4 eggs - 1 is sufficient-I may look for another recipe that starts with serving 6 or more-this one is not accurate for increasing ingredients.
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1 user found this review helpful
A Keeper and so easy to make. I too used sweet sausage. I wanted to use some ricotta but...
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Reviewed on May 11, 2007 by hotdanish
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hotdanish
May 11, 2007
This was very easy to make and everyone loved it. I think next time I will add some ricotta cheese though to thinking the filling. Other than that we really enjoyed it and it will be made again.
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1 user found this review helpful
This was very easy to make and everyone loved it. I think next time I will add some ricotta...
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Reviewed on Mar. 18, 2007 by
Jason
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Jason
Mar. 18, 2007
These stuffed shells were really tasty. I added part skim ricotta to the mix to stretch the filling a bit farther so I could stuff more shells. I also added a bit of fennel seed to the pork for an extra something. I was really happy with how these turned out and pleased with how easy the whole dish was to pull off.
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1 user found this review helpful
These stuffed shells were really tasty. I added part skim ricotta to the mix to stretch the...
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Reviewed on Oct. 11, 2008 by pipyskweek
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pipyskweek
Oct. 11, 2008
Very easy to make and delicious!
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0 users found this review helpful
Very easy to make and delicious!
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Reviewed on Mar. 15, 2008 by Carly
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Carly
Mar. 15, 2008
FANTASTIC RECIPE! OMG it was SO good. We changed it slightly: Used one 14-oz can of diced tomatoes mixed with sauteed onions, dried basil, and dried oregano instead of the plain tomato sauce. Sprinkled a little dried basil into the stuffing mixture. And used 9 jumbo pasta shells instead of 6 (we just stuffed them less full, maybe with a tablespoon of filling each). Oh, and used light cream instead of heavy cream. It was SO SO SO SO SO SO SO SO good. Please make it immediately. You will not regret it.
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0 users found this review helpful
FANTASTIC RECIPE! OMG it was SO good. We changed it slightly: Used one 14-oz can of diced...
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Reviewed on Jan. 6, 2008 by
mustridebike
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mustridebike
Jan. 6, 2008
This recipe turned out even better than it sounded. It was so good I was stuffed and could not stop going and getting more. I added a bit more garlic than suggested and about two minutes before coming out of the oven I added Shredded Montery Jack cheese to the top and put it back in the oven for the last two minutes. It was Awesome and will be cooked many more times in my Kitchen
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0 users found this review helpful
This recipe turned out even better than it sounded. It was so good I was stuffed and could not...
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Reviewed on Sep. 24, 2007 by jessicado
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jessicado
Sep. 24, 2007
These turned out great. I did use ricotta cheese for the filling.
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0 users found this review helpful
These turned out great. I did use ricotta cheese for the filling.
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Reviewed on Jun. 18, 2007 by Debbie
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Debbie
Jun. 18, 2007
I've made these about 3 times now and they're very tasty and I think fancy. For other new cooks out there, I wouldn't say these were easy like everyone else has, but they really aren't hard either. Grind the sausage up pretty small.
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0 users found this review helpful
I've made these about 3 times now and they're very tasty and I think fancy. For other new...
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Reviewed on Mar. 19, 2007 by Pam F
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Pam F
Mar. 19, 2007
Wow! This was easy to make, and it tasted fantastic! My boyfriend and his roommate voted it two thumbs up!
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0 users found this review helpful
Wow! This was easy to make, and it tasted fantastic! My boyfriend and his roommate voted it...
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