About
If you have some leftover smoked pork from your favorite restaurant or even your own kitchen, well then you must try this Smoking Shell Bake! Big, bouncy, jumbo shells are stuffed with a cheesy, crunchy mixture, which features that mighty meat we mentioned earlier. Drizzled with an intriguing marinara-barbecue mix, the Smoking Shell Bake comes out of the oven bubbling with hearty, cheesy, delicious flavors. Your leftovers have never tasted better!
Ingredients
- 24 jumbo pasta shells
- 1 pound smoked pork, leftover and chopped
- 1 1/4 cups ricotta cheese
- 3/4 cup panko breadcrumbs
- 1 tablespoon garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper
- 2 cups mozzarella cheese, shredded, divided
- 1/4 cup plus 2 tablespoons flat-leaf parsley, chopped, divided
- 1 (24-ounce) jar marinara sauce
- 3/4 cup bottled barbecue sauce
Directions
Step 1 -In a large pot of salted, boiling water, cook the pasta shells to al dente, according to the package directions.
Step 2 -Drain the water and place the cooked pasta shells on a baking sheet to cool, about 15 minutes.
Step 3 -Preheat the oven to 375 degrees F.
Step 4 -In a large bowl, add the pork, the ricotta, the breadcrumbs, the garlic, the salt, the black pepper, the crushed red pepper, 1 cup of the mozzarella, and 1/4 cup of the parsley and mix to combine.
Step 5 -In a second large bowl, combine the marinara sauce and the barbecue sauce.
Step 6 -Spread 1 3/4 cups of the sauce mixture over the bottom of a 9x13-inch baking dish.
Step 7 -Fill each of the cooled pasta shells with 2 heaping tablespoons of the pork mixture and arrange them over the sauce in the baking dish.
Step 8 -Cover the shells evenly with the remaining sauce mixture and top with the remaining mozzarella.
Step 9 -Cover the baking dish with foil and bake until the shells are heated through, about 20-25 minutes.
Step 10 -Uncover the baking dish and bake the shells until the cheese is bubbly, about 20 minutes.
Step 11 -Sprinkle the shell bake with the remaining parsley.
Step 12 -Serve.
