Cheese and pork stuffed shells
These cheese and pork stuffed shells are creamy and decadent and come together in no time. They make for a perfect weeknight back-to-school dinner that the kids and the entire family will enjoy.
Servings 4 people
Ingredients
- 1 lb Hatfield ground pork
- 1 small Onion chopped
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 1/2 tsp Red pepper flakes
- 1/2 tsp Chili powder
- 1 tsp Italian seasoning
- 8 oz Jumbo or large pasta shells
- 1 cup Italian breadcrumbs
- 2 cups Fresh spinach leaves
- 2 cups Marinara sauce divided
- 1 cup White cheddar cheese shredded
- 1/2 cup Mozarella cheese fresh mozarella, chopped
- 1/3 cup Parmesean cheese
- 1 tbsp Olive oil for sauteing pork
- Salt and pepper to taste
Instructions
- Heat oven to 400 degrees
- On medium high heat, heat olive oil and saute pork, while using a wooden spoon to crumble the meat
- After about one minute add in onions and season with salt, pepper, onion powder, garlic powder, red pepper flakes, chili powder and italian seasoning
- While the meat cooks, prepate jumbo shells according to package nstructios
- After about 10 minutes, pork should be done cooking. Remove it from the heat and transfer to a bowl to prepare the filling
- Add pork, breadcrumbs, spinach, marinara, white cheddar cheese, and parmesean cheese together and mix well until combined and stuff the shells with about 2 tbsp of filling depening on the size of shells
- To a cast iron skillet or oven safe pan, add a thin layer of marinara sauce to the bottom and then cheese, add the stuffed shells on top being sure not to layer them but instead nestle them closely next to each
- Add in the mozarella cheese in between the shells for a cheese pull effect
- Top with more white cheddar cheese and finely chopped spinach and bake at 400 degrees for 15 minutes until cheese is completly melted and the dish is bubbling on the corners
- Allow it to cool for 5-10 minutes then serve