Pork And Cheese Stuffed Jumbo Shells 2 Recipe

I absolutely adore this stuffed pasta shell recipe because it’s the perfect comfort food that combines the creamy goodness of ricotta and mozzarella with the savory richness of ground pork. Plus, the simplicity of the marinara sauce ties everything together flawlessly, making it a crowd-pleaser with minimal effort on a busy weeknight.

I love creating dishes that swirl together robust flavors and cozy textures. My Pork And Cheese Stuffed Jumbo Shells 2 is a giant meal composed of pasta that you can fill and top in all sorts of ways.

This is a savory way, with ground pork, which is a big step up from the usual ground beef, and—this is huge—stuffed in with the creamy ricotta and spiked with herbs that make it taste like a million bucks.

Pork And Cheese Stuffed Jumbo Shells 2 Recipe Ingredients

• Jumbo Pasta Shells: A staple carb, providing energy and a classic base.
• Ground Pork: Rich in protein and flavor, adds heartiness.
• Ricotta Cheese: Creamy texture, adds richness, offers calcium and protein.
• Mozzarella Cheese: Offers a gooey melt, enhancing savoriness with calcium.
• Parmesan Cheese: Aged, nutty flavor, adds depth and umami.
• Marinara Sauce: Provides tanginess, balancing the dish with tomatoes’ antioxidants.

Pork And Cheese Stuffed Jumbo Shells 2 Recipe Ingredient Quantities

• 12 jumbo pasta shells
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 pound ground pork
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 2 cups marinara sauce
• Fresh basil leaves, for garnish (optional)

How to Make this Pork And Cheese Stuffed Jumbo Shells 2 Recipe

1. Heat your oven to 375°F (190°C) in advance.

2. Prepare the jumbo pasta shells as per the instructions on the package. Afterward, drain the shells and put them to the side.

3. In a big frying pan, warm up the olive oil over medium heat. Toss in the chopped onion and sauté until it’s not opaque anymore, which should take about 3-4 minutes. Add the minced garlic to the mix and let it cook for another minute.

4. Put the ground pork in a skillet and cook, breaking it apart with a spoon, until it is browned and cooked all the way through. Drain off any excess fat.

5. In a mixing bowl, blend together the pork mixture, ricotta cheese, 1/2 cup of the mozzarella cheese, Parmesan cheese, the egg, oregano, basil, and salt and pepper to taste. Mix until well combined.

6. Spread 1 cup of marinara sauce across the bottom of a baking dish.

7. Fill each cooked pasta shell with the pork and cheese mixture, and arrange them in the baking dish.

8. Pour the leftover 1 cup of marinara sauce over the stuffed shells. Sprinkle the remaining 1/2 cup of mozzarella cheese over the top.

9. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

10. Top with fresh basil leaves if desired, and serve warm.

Pork And Cheese Stuffed Jumbo Shells 2 Recipe Equipment Needed

1. Oven
2. Large pot
3. Large frying pan
4. Wooden spoon or spatula
5. Mixing bowl
6. Baking dish
7. Aluminum foil
8. Knife
9. Cutting board
10. Colander

FAQ

• What can I use instead of pork if I want a different meat option?This recipe can use ground beef or turkey in place of the pork.
• Can I prepare this dish ahead of time?Certainly; the shells may be put together a day in advance, covered, and stored in the refrigerator. They can be baked right before service. Gentlemen, I present to you—.
• How can I make this recipe vegetarian?Instead of the pork, use sautéed vegetables like mushrooms, spinach, and zucchini.
• Is it possible to freeze this dish?Certainly! Stuffed shells can be frozen in an airtight container. To prepare, bake directly from the freezer at 350 degrees Fahrenheit until heated throughout.
• What kind of marinara sauce works best?Sauce from a store-bought brand or homemade marinara sauce is your best bet for flavor.
• Can I use a different type of cheese?Although mozzarella and ricotta are suggested, you can opt for fontina or provolone to change things up a bit.

Pork And Cheese Stuffed Jumbo Shells 2 Recipe Substitutions and Variations

Ground turkey or chicken can be used instead of ground pork for a leaner choice.
Cottage cheese can be used instead of ricotta cheese but the textures will be different.
Shredded mozzarella cheese can be replaced with provolone or fontina for a different flavor profile.
Pecorino Romano can be used instead of Parmesan cheese for a more potent, saltier flavor.
If you’re looking for a slightly different herbal blend, you can replace dried oregano with Italian seasoning.

Pro Tips

1. Cook the Pasta Shells Al Dente Under-cook the pasta shells by 1-2 minutes less than the package directions. They will continue to cook in the oven and absorb some of the sauce, preventing them from becoming too soft.

2. Enhance Flavor with Fresh Herbs If available, use fresh oregano and basil in the filling for a more vibrant flavor. Just double the quantity if using fresh herbs instead of dried.

3. Seasoning is Key Taste the filling mixture before stuffing the shells to ensure it’s well-seasoned. Adding a bit more salt, pepper, or other spices can elevate the final dish.

4. Avoid Sticking To prevent the pasta shells from sticking together after boiling, toss them with a dash of olive oil as they cool down. This will make them easier to handle when stuffing.

5. Let it Rest Allow the dish to rest for about 5-10 minutes after taking it out of the oven. This helps the flavors meld together and makes serving easier, as the cheese sets slightly.