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This Pulled Pork Pasta is a stuffed shells recipe your family will love! Filled with ooey, gooey cheese, stuffed shells make the perfect dish for serving leftover pulled pork. This dish is so delicious and filling, you will want to cook up another batch of pulled pork just to make it again! Ready in 1 hour or less using precooked pulled pork.
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Stuffed Shells with Ricotta and Meat
Stuffed shells make the ideal comfort food, especially when you're using leftovers to make them. This recipe is one of my family's favorites - it uses my Crockpot Pulled Pork, and a cheesy blend of ricotta, mozzarella, and Parmesan!
BBQ pulled pork combined with cheesy baked pasta is a perfect match. Not only is this a great dish for using up leftovers, but it makes an excellent party food, too! I love serving pulled pork pasta for dinner parties - especially for game day.
Cook up a batch of homemade pulled pork, and be sure to save some to make this pork pasta recipe. Pulled pork pasta is a keeper!
Pulled Pork Pasta FAQs
Some stuffed shells recipes use eggs for binding the filling to keep it together in the shells. If you have another binding agent, the egg can be left out. With the addition of pulled pork, the egg isn't necessary, so it can be left out of this stuffed shells recipe.
For al dente pasta shells, boil for about 8 minutes, or just slightly under the time indicated on the pasta packaging. Then, stuffed shells are baked for 30-45 minutes in the oven at 350°F.
If you want to use another type of cheese in stuffed shells, you can use cottage cheese, cream cheese, additional mozzarella, mascarpone, or even a homemade bechamel sauce.
Pulled Pork Pasta Ingredients
- Pasta shells
- Olive oil
- Garlic
- Pulled pork
- Arugula
- Shredded mozzarella
- Ricotta
- Grated parmesan
- Marinara sauce
How to Make Stuffed Shells
- Preheat oven to 350°F. Cook pasta shells according to package directions, draining them slightly early so they are al dente. Set them aside, drained, on a baking sheet.
- Warm oil in a skillet over medium heat. Add garlic and cook until fragrant, 1-2 minutes.
- Add pulled pork and cook a minute to soften. Mix in arugula, folding it in so it wilts. Set aside to cool.
- Mix half of your mozzarella cheese with all of the ricotta. Add pork mixture and mix in to combine.
- At the bottom of a baking dish, pour in approximately 3 cups of marinara sauce.
- Fill the pasta shells with the pork and cheese mixture and set them in the marinara in rows.
- Top with the remaining marinara sauce, mozzarella, and Parmesan.
- Cover and bake 30-40 minutes. Uncover for the last 5-10 minutes. Let cool slightly before serving.
Stuffed Shells Recipe FAQs
- If you don't have ricotta, you can also use cottage cheese, cream cheese, or more mozzarella.
- You can use any leftover pulled pork you want for this pulled pork pasta - or prepackaged, already-cooked pulled pork, too!
- Sometimes shells will break when boiling - boil a few extra just in case.
- Cover the shells completely with the marinara sauce to the best of your ability so none of them burn at the edges.
Leftover Stuffed Shells
Store leftover stuffed shells in an airtight container in the refrigerator for 3-5 days.
Make-Ahead Stuffed Shells
You can also make stuffed shells ahead of time by preparing them up to just before you would bake them, then storing them in the refrigerator tightly wrapped in foil for 2-3 days. Simply bake straight out of the refrigerator as instructed when ready to enjoy. You may need to cook them for a few minutes longer.
Pulled Pork Recipes
- Crock Pot Pulled Pork
- Smoked Pork Butt
- Grilled Pork Butt
- Pulled Pork Tacos
- BBQ Sauce for Pulled Pork
- For another pork pasta recipe, try my Pork Sugo!
Did you enjoy this recipe? Try more of my best pork recipes, and leave a comment and rating below! We love to hear from you.
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Pulled Pork Pasta
Equipment
- 1 pot for cooking pasta
- 1 baking dish
Ingredients
- 12 oz large pasta shells whole box
- 4 teaspoon olive oil
- 2 cloves garlic chopped
- 2 cups pulled pork
- 4 cups arugula
- 1 cup mozzarella shredded
- 1 cup ricotta
- ½ cup grated parmesan
- 3½ cups marinara sauce
Instructions
- Preheat oven to 350°F. Cook pasta shells according to package directions, draining them slightly early so they are al dente. Set them aside, drained, on a baking sheet.
- Warm oil in a skillet over medium heat. Add garlic and cook until fragrant, 1-2 minutes.
- Add pulled pork and cook a minute to soften. Mix in arugula, folding it in so it wilts. Set aside to cool.
- Mix half of your mozzarella cheese with all of the ricotta. Add pork mixture and mix in to combine.
- At the bottom of a baking dish, pour in approximately 3 cups of marinara sauce.
- Fill the pasta shells with the pork and cheese mixture and set them in the marinara in rows.
- Top with the remaining marinara sauce, mozzarella, and Parmesan.
- Cover and bake 30-40 minutes. Uncover for the last 5-10 minutes. Let cool slightly before serving.
Notes
- If you don't have ricotta, you can also use cottage cheese, cream cheese, or more mozzarella.
- You can use any leftover pulled pork you want for this pulled pork pasta - or prepackaged, already-cooked pulled pork, too!
- Sometimes shells will break when boiling - boil a few extra just in case.
- Cover the shells completely with the marinara sauce to the best of your ability so none of them burn at the edges.
- You can halve the recipe to serve 4 simply by dividing the ingredients in half.
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