Recipe #5: Dirty Shells

After being inspired by Irene’s mac and cheese, deemed “dirty shells,” I knew I had to make my own version of it. These were the most cheesy, warm, and gooey shells that you can’t help but love.

It is surprisingly easy to make! I also used protein packed elbow noodles to make it macro friendly. Paired with a lovely garden salad and you have yourself the best weekend dinner. Here’s the recipe:

Ingredients:

16 oz of protein elbow noodles (I used Barilla but also love Banza)
16 oz of ground pork
8 oz of fresh spinach
3 tbsp of kerrygold butter
1/3 cup of flour
2/3 cup of milk
1/3 cup of chicken broth
6 oz of mild cheddar
6 oz of parmesan
1/4 cup of colby jack
1/3 cup of bread crumbs
1 tbsp of garlic powder
1 tbsp of black pepper
1 tbsp of oregano
2 cloves of garlic
3 tbsp sunflower or avocado oil

Directions:

Cook the noodles according to the package and set aside.

Heat up the oil in a large pan. Chop up the garlic cloves and add to the oil.

After about a minute, add the ground pork and the seasonings. Stir for 5-7 minutes until almost cooked.

Add the spinach slowly until wilted, which should take about 3-5 minutes. Set aside.

Grab a saucepan and melt the butter slowly. Add the flour and whisk until thickened. Add the milk and allow to thicken while whisking for about 5 minutes until you have a made a roux in a viscous consistency.

Add the chicken broth and continue whisking and simmering. Slowly add the parmesan and cheddar cheese and stir gently. Continue stirring for a few minutes until you have no lumps in your cheesy, beautiful sauce.

Combine the noodles, pork, spinach, and sauce into a large casserole pan.

Layer the colby jack cheese on top, and lastly, add the breadcrumbs. Bake for about 15-20 minutes.

Serve with a salad and your favourite beverage and prepare for a food coma.