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Ricotta, Spinach and Pork Stuffed Shells https://www.metro.ca/userfiles/image/recipes/null PT30M PT30M PT1H00M
Preheat the oven to 350°F.Cook the pasta following the instructions on the package until al dente. Set aside.In a pan, heat the oil on medium. Cook the onion and ground pork for about 5 minutes while making sure to break up the meat into small pieces. Season with salt and pepper.Add the garlic, oregano, thyme, and spinach. Cook for another 5 minutes. Remove the pan from the heat.Add the ricotta, lemon zest, Sriracha, mozzarella, and dried tomatoes. Stir well.Pour the rosé sauce into a large baking dish and spread it around so it covers the bottom.Stuff the shells with the mixture. Place the shells on the sauce.Bake in the oven for 15 minutes.Source: Max L'Affamé
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24 large pasta shells 1 tablespoon (15 ml) olive oil 1 onion chopped 1 lb (454 g) ground pork 3 garlic clove 1 teaspoon (5 ml) oregano 1/2 teaspoon (2,5 ml) fresh thyme 0.4 lb (171 g) fresh spinach chopped 1 tablespoon (15 ml) Sriracha hot sauce zest of 1 lemon .9 lb (400 g) Mieux-Être ricotta 1/2 cup (125 g) mozzarella shredded 1/4 cup (60 ml) sundried tomatoes diced 3 1/2 cups (900 ml) store-bough rosé sauce To taste salt and pepper

Ricotta, Spinach and Pork Stuffed Shells

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4
Main course
0:30
Preparation
0:30
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 24
    large pasta shells
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  • 1 tablespoon
    (15 ml)
    olive oil
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  • 1
    onion chopped
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  • 1 lb
    (454 g)
    ground pork
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  • 3
    garlic clove
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  • 1 teaspoon
    (5 ml)
    oregano
  • 1/2 teaspoon
    (2,5 ml)
    fresh thyme
  • 0.4 lb
    (171 g)
    fresh spinach chopped
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  • 1 tablespoon
    (15 ml)
    Sriracha hot sauce

  • zest of 1 lemon
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  • .9 lb
    (400 g)
    Mieux-Être ricotta
  • 1/2 cup
    (125 g)
    mozzarella shredded
  • 1/4 cup
    (60 ml)
    sundried tomatoes diced
  • 3 1/2 cups
    (900 ml)
    store-bough rosé sauce
  • To taste
    salt and pepper
Imprimer ma sélection

Preparation

Preheat the oven to 350°F.

Cook the pasta following the instructions on the package until al dente. Set aside.

In a pan, heat the oil on medium. Cook the onion and ground pork for about 5 minutes while making sure to break up the meat into small pieces. Season with salt and pepper.

Add the garlic, oregano, thyme, and spinach. Cook for another 5 minutes. Remove the pan from the heat.

Add the ricotta, lemon zest, Sriracha, mozzarella, and dried tomatoes. Stir well.

Pour the rosé sauce into a large baking dish and spread it around so it covers the bottom.

Stuff the shells with the mixture. Place the shells on the sauce.

Bake in the oven for 15 minutes.

Source: Max L'Affamé

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