Pork with Sweet Potatoes and Pears

By Giant Eagle

Pork with Sweet Potatoes and Pears

Serves: 4
Prep Time: 10 min.
Cook Time: 35 min.

Directions:

Preheat oven to 425°F. Bring a large pot of salted water to a boil. Follow package directions to cook spinach in microwave and then let cool before squeezing out excess water.

Heat 2 teaspoons of olive oil in a frying pan on medium. Once heated, add the Italian sausage. Cook for 5-6 minutes, or until browned and cooked through*. Drain off excess fat. In a large mixing bowl, combine the cooked sausage, goat cheese, and spinach. Mix until well combined.

Place shells in boiling water and cook for 8 minutes. Strain shells and then toss with 1 teaspoon of olive oil. Separate the shells on a sheet tray so they do not stick to each other. Use a spoon to stuff the shells with the sausage filling. Each shell should get a heaping tablespoon.

Mix the Ragu and the diced tomatoes on the bottom of a baking sheet. Arrange the filled shells on top of the sauce and sprinkle with the Mozzarella cheese. Place in preheated oven for 10-12 minutes or until shells start to turn golden brown. Remove from oven, drizzle with pesto and enjoy!

*For food safety, cook ground sausage to an internal temperature of 160°F.


Approximate Nutritional Information (Per serving):

Calories 510, Fat 20g, Sat Fat 7g, Trans Fat 0g, Cholesterol 95mg, Sodium 710mg, Total Carbohydrate 47g, Fiber 8g, Sugars 26g, Protein 38g

Dietitian Pick, Diabetes Appropriate

ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free, Dairy-Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

DISCLAIMER:
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