These stuffed shells feature little used and under appreciated ground pork, which is often cheaper than ground beef or turkey and just as delicious. I added the usual stuffed shell suspects to the ground pork to make a really nice, yummy and easy meal.
Are these your grandmother’s Sunday dinner, 8 hour gravy, stuffed shells? Well, no. They’re not. But you know what? They’re really freakin’ tasty and more realistic to make for your “I just walked through the door and my kids are already starving” family. So, make these shells, feed your family and tell grandma to come over a different night.
Pork and Ricotta Stuffed Shells
- 1/2 box (12 ounce) jumbo pasta shells
- 2 tbsp. extra virgin olive oil
- 3/4 pound ground pork
- 3 cloves garlic, minced
- 1/2 tsp. crushed red pepper
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1 tsp. Italian seasoning
- 1 tub (15 ounce) whole milk ricotta cheese
- 1 egg
- 1/4 cup Parmesan cheese
- 3 cups freshly shredded mozzarella cheese
- 1 jar marinara sauce
- Cook pasta shells according to package instructions. Be sure to cook them in salted water.
- Drain, let cool slightly and then gently turn the shells inside out. Set aside.
- Preheat oven to 350 degrees.
- Add olive oil to a large pan over medium heat.
- Add pork, garlic, red pepper, salt, pepper and Italian seasoning.
- Cook, breaking up pork and stirring often, 7 – 10 minutes until pork is cooked throughout.
- Remove from heat and cool slightly.
- Meanwhile, add ricotta, egg and Parmesan cheese to a medium bowl. Mix well to combine.
- Add pork mixture and mix well.
- Spray a casserole dish with non-stick cooking spray and then spread a few tablespoons of marinara on the bottom of the dish.
- Add shells and fill them with pork and ricotta mixture.
- Top with remaining marinara and mozzarella cheese.
- Cook for 20 – 25 minutes until cheese is golden brown.
- Let cool a few minutes before serving.