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Smoked Pork Stuffed Shells
These jumbo pasta shells bring together classic Italian comfort and smoky barbecue flavors. The filling combines chopped smoked pork with creamy ricotta, garlic, and a blend of spices. A unique sauce made from marinara and barbecue sauce coats the bottom of the baking dish and covers the stuffed shells. Melted mozzarella finishes the dish for a rich, bubbly crust. It is a hearty dinner option that works well for casual weeknight meals or weekend gatherings.
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 degrees Fahrenheit. Boil the jumbo pasta shells following the instructions on the package. Drain the water and spread the shells on a baking sheet to cool for 15 minutes.
- 2Combine the chopped smoked pork, ricotta cheese, panko breadcrumbs, minced garlic, kosher salt, black pepper, crushed red pepper, one cup of the shredded mozzarella, and one quarter cup of the chopped parsley in a large mixing bowl.
- 3Mix the marinara sauce and barbecue sauce together in a separate bowl. Pour one and three quarter cups of this sauce blend into the bottom of a 13 by 9 inch baking dish, spreading it into an even layer.
- 4Stuff each cooled pasta shell with two heaping tablespoons of the pork and ricotta mixture. Place the filled shells into the prepared baking dish. Pour the remaining two cups of the sauce mixture evenly over the top.
- 5Scatter the remaining one cup of mozzarella cheese over the stuffed shells. Cover the baking dish tightly with aluminum foil. 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. Garnish with the remaining two tablespoons of fresh parsley before serving.