Pork with Sweet Potatoes and Pears
By Giant Eagle
Prep Time: 10 min.
Cook Time: 35 min.
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
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