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Wednesday, November 25, 2015

Pasta Shells with Pork Filling






Course Main Dishes
Prep. Time 15 mins
Cooking Time 30 mins
Yields 4 to 6 servings
 
PreparationWhat You Need 1 lb (500 g) large pasta shells
1 lb (500 g) ground pork
4 slices sun-dried tomatoes, chopped
1/4 cup (50 ml) spicy Diana sauce or commercial barbecue sauce
2 tbsp (30 ml) Canadian Mozzarella cheese, grated
Salt
Pepper, to taste

Sauce:
3 tbsp (42.6 g) butter
1 cup (250 ml) dry white wine
2 Italian plum tomatoes
1 onion, minced
Salt
Pepper, to taste
2 cloves garlic, whole
6 shredded fresh basil leaves


Instructions
 
In large saucepan, cook pasta according to package directions; drain.

Mix together pork, sun-dried tomatoes, garlic, Diana sauce or the commercial barbecue sauce and cheese. Season with salt and pepper.

Using a fork or pastry bag, fill pasta and place in ovenproof dish.

Sauce:
Add butter, white wine, tomatoes, onion and garlic cloves to pasta. Season with salt and pepper and bake in 325 °F (160 °C) oven for 20 minutes. Remove from oven and sprinkle with basil leaves.


Per serving
 
Energy: 680 Calories
Protein: 33 g
Carbohydrate: 34 g
Fat: 38 g
Calcium: 10 % / 95 mg
Fibre: 4 g
Sodium: 363 mg


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