So many recipes from magazines, so little time. At least that is how I feel sometimes. I would have to cook 3 new meals a day for the next 20 years or so to fix all the dishes I have saved from mags.
So here we are – one down – 1 million to go!!!
Spinach-Pork Stuffed Shells
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 to 2 cups marinara 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, bringI sauteed the spinach in a little olive oil and butter until wilted.
water to a boil. Add spinach; boil for 1-2 minutes or until wilted. Drain and
Pat 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 marinara sauce in an ungreased 1-qt. baking dish. Place stuffed shells in dish; drizzle with remaining marinara sauce. Sprinkle with remaining Parmesan cheese. Cover and bake at 400 for 15 minutes. Uncover; bake 10-15 minutes longer or until heated through.
All that cheesey goodness.
These were fairly quick to make (about 50 minutes) and quite tasty. I did add 2 tsp Italian seasoning and wish I had added more. I had already subbed in the marinara sauce for speghetti sauce. I think it gave it a lighter taste.
Thanks to Becky Butch of Missouri and Taste of Home’s Cooking for Two (Spring 2005) for this dish.