Give leftover pulled pork a brand new lease of life in one other splendidly comforting dish. These pulled pork stuffed shells are a scrumptious mixture of flavorful pork, tacky goodness, all nestled in tomato sauce. So good!
Let’s face it, there’s nothing fairly like some ooey, gooey, cheese to provide the heat and fuzzies. Particularly if it’s in grilled cheese (like my eggplant spinach grilled cheese sandwich or “Jamin’ Jamaican” hen grilled cheese) or with pasta (like my tacky orzo pasta bake or chard pesto and mozzarella orzo bake).
Add in some pulled pork as effectively, although, and you’ve got some further scrumptious consolation meals.
In reality, these stuffed shells took place partly due to what we had, and an thought I’d had for some time to make some meaty stuffed shells. We simply so occurred to have some leftover pulled pork, ricotta and mozzarella and so it didn’t take lengthy to go from there to those shells.
I’m so glad I did, because it’s a straightforward, tasty and comforting mixture.
How one can make pulled pork stuffed shells
These stuffed shells are straightforward to make as all you do is:
- cook dinner the pasta shells al dente
- saute the garlic in just a little oil
- add the garlic and pork, combine then put aside to chill
- in the meantime, put many of the marinara/tomato sauce within the backside of a baking dish
- as soon as cool, combine the ricotta and half the mozzarella into the pork combination
- fill the shells with the pork combination and put in dish
- drizzle over remainder of the marinara then prime with remaining mozzarella and parmesan.
Are you able to make these stuffed shells forward of time?
Briefly – sure you’ll be able to! Clearly the pulled pork is made forward of time, however the entire dish might be ready forward as effectively.
Simply make it so far as simply earlier than you place the ultimate layer of cheese on, cowl and refrigerate till wanted. Then take it out to heat just a little as you place the oven on, prime with cheese and bake.
Methods to alter up these pulled pork stuffed shells
Whereas we cherished the mix I’ve used right here, you’ll be able to change this up in a couple of methods:>
- Swap out arugula for eg spinach, chard or kale.
- As a substitute of pulled pork, why not attempt some leftover pot roast or shredded hen.
- There’s a superb quantity of cheese happening in these, however in case you like your shells further tacky, be happy to pile some extra on prime!
These pulled pork shells are a scrumptious solution to mix plenty of consolation meals favorites, and deplete some leftovers on the identical time. It’s one cheese dinner thought you’ll come again to time and again.
Instruments to make this dish (affiliate hyperlink)
I used my Le Creuset Stoneware 8in Sq. Dish to make this recipe which was an amazing match.
In search of extra comforting pasta dishes? Strive these!
Pulled pork stuffed shells
Give leftover pulled pork a brand new lease of life in one other splendidly comforting dish. These pulled pork stuffed shells are a scrumptious mixture of flavorful pork, tacky goodness, all nestled in tomato sauce.
Servings: 3 -4
- 6 oz giant pasta shells 170g, 1/2 field
- 2 tsp olive oil
- 1 clove garlic chopped
- 1 cup pulled pork 140g
- 2 cups arugula 50g
- 1/2 cup mozzarella shredded
- 1/2 cup ricotta
- 1/4 cup grated parmesan
- 1 3/4 cup marinara sauce
Preheat oven to 350F.
Prepare dinner the pasta shells in keeping with packet directions so they’re al dente. Drain and put aside on a baking sheet.
In the meantime, heat the oil in a medium skillet over a medium warmth. Add the garlic and cook dinner a minute or two till aromatic. Subsequent add the pork and cook dinner a minute to melt. Add the arugula and cook dinner, folding it in so all of it wilts down. Put aside to chill a minute.
Combine collectively 1/2 of the mozzarella (ie 1/Four cup) with the ricotta, add the pork combination and blend.
Put roughly 1 1/Four cups of the marinara sauce within the backside of a baking dish.
Fill the pasta shells with the pork-cheese combination and set within the marinara in rows. (You may not use fairly all of them, however a pair usually break in boiling.)
Prime with the remaining marinara sauce, the remainder of the mozzarella and the parmesan.
Cowl and bake for 30-40 minutes, uncovering for the final 5-10 minutes.
Energy: 520kcal | Carbohydrates: 52g | Protein: 34g | Fats: 19g | Saturated Fats: 9g | Ldl cholesterol: 78mg | Sodium: 1066mg | Potassium: 919mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1315IU | Vitamin C: 12.3mg | Calcium: 329mg | Iron: 3.1mg
I first shared the recipe for Pulled Pork Stuffed Shells on Sunday Supper Motion the place I’m a contributor.
Bear in mind to pin for later!