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Baked BBQ Smoked Pork Stuffed Shells
Crispy on the edges and impossibly cheesy in the center, these jumbo shells fuse classic Italian comfort with bold barbecue flavors. You'll stuff tender pasta with a savory blend of chopped smoked pork, creamy ricotta, and garlic, then bake it all in a tangy marinara-BBQ sauce hybrid. A heavy blanket of melted mozzarella creates a rich, bubbly crust that's hard to resist. It's a hearty, crowd-pleasing dinner that brings something entirely new to pasta night.
Ingredients
- 24 uncooked jumbo pasta shells
- 1 lb. chopped smoked pork
- 10 oz. ricotta cheese (about 1¼ cups)
- ¾ cup panko breadcrumbs
- 3 large garlic cloves, minced
- 1 tsp. kosher salt
- ½ tsp. black pepper
- ¼ tsp. crushed red pepper
- 8 oz. mozzarella cheese, shredded (about 2 cups), divided
- ¼ cup plus 2 Tbsp. chopped fresh flat-leaf parsley, divided
- 1 (24-oz.) jar marinara sauce
- ¾ cup bottled barbecue sauce
Instructions
- 1Preheat the oven to 375°F. Boil the jumbo pasta shells according to the package directions. Drain well and arrange them in a single layer on a baking sheet to cool for 15 minutes. Spreading them out prevents the shells from sticking together and tearing.
- 2In a large bowl, combine the chopped smoked pork, ricotta cheese, panko breadcrumbs, minced garlic, kosher salt, black pepper, crushed red pepper, 1 cup of the shredded mozzarella, and 1/4 cup of the chopped parsley. Mix until thoroughly incorporated.
- 3Whisk the marinara and barbecue sauces together in a separate bowl. Spread 1 3/4 cups of this sauce mixture evenly across the bottom of a 13x9-inch baking dish.
- 4Stuff each cooled pasta shell with 2 heaping tablespoons of the pork and ricotta mixture. Arrange the filled shells snugly in the prepared baking dish, then pour the remaining 2 cups of the sauce mixture evenly over the top.
- 5Scatter the remaining 1 cup of mozzarella cheese over the shells. Cover the baking dish tightly with aluminum foil and bake for 20 to 25 minutes, until the dish is heated completely through.
- 6Remove the foil and continue baking for another 20 minutes, until the cheese is melted and the sauce is bubbling around the edges. Let the casserole rest for 5 minutes before garnishing with the remaining 2 tablespoons of fresh parsley.
Notes
- Make ahead: You can assemble the stuffed shells up to a day in advance. Cover tightly and refrigerate, then add 10 to 15 minutes to the covered baking time.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or oven until warmed through.
- Swap: If you don't have smoked pork, leftover pulled pork or even shredded rotisserie chicken tossed with a little liquid smoke works beautifully.