Pulled Pork Stuffed Shells are stuffed with a pulled pork and cheese mixture and topped with a combination of pasta sauce and bbq sauce. It’s an Italian meal with lots of southern bbq flavor and it’s really easy to make.
Pork-Stuffed Pasta Shells
A cool, autumn evening is the perfect time to serve a cheesy pasta bake for supper. This hearty filling calls for a pound of smoked pork from your favorite barbecue restaurant, but you could use an equal amount of smoked chicken instead.
- 24 jumbo pasta shells uncooked
- pork loin shredded
- 1 1/4 cups ricotta cheese about 10 oz.
- 3/4 cup panko breadcrumbs
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 2 cups mozzarella cheese about 8 oz., divided
- 1/4 cups parsley plus 2 Tbsp, divided
- 1 jar marinara sauce
- 3/4 cups barbecue sauce
- Cook pasta in heavily salted boiling water until al dente, about 9 minutes. Drain, and transfer to a baking sheet. Cool 15 minutes.
- Meanwhile, stir together next 7 ingredients, 1 cup of the mozzarella, and 1/4 cup of the parsley in a large bowl. Stir together marinara and barbecue sauce in a bowl. Spread 1 3/4 cups of the marinara mixture in bottom of a 9- x 13-inch baking dish.
- Fill each cooled shell with 2 heaping tablespoons pork mixture, and arrange in prepared baking dish. Pour remaining 2 cups marinara mixture over shells.To cook now: Preheat oven to 375°F. Sprinkle with remaining 1 cup mozzarella. Cover with aluminum foil. Bake until heated through, 20 to 25 minutes. Uncover; bake until bubbly, about 20 minutes. Sprinkle with remaining 2 tablespoons parsley.To freeze for later: Wrap tightly in 2 layers of plastic wrap. Freeze up to 3 months.To thaw and cook: Thaw in refrigerator 24 hours. Preheat oven to 375°F; place unwrapped dish on counter while oven preheats. Sprinkle with remaining 1 cup mozzarella. Cover with aluminum foil. Bake until heated through, 40 to 45 minutes. Uncover, and bake until bubbly, about 20 minutes. Sprinkle with remaining 2 tablespoons parsley.