Recipe Courtesy of: Southern Living
jumbo pasta shells
chopped smoked pork
1 1/4 cups
ricotta cheese (about 10 oz.)
3/4 cup panko
crushed red pepper
shredded mozzarella cheese (about 8 oz.), divided
1/4 cup plus 2
Tbsp. chopped fresh flat-leaf parsley, divided
1 (24-oz.) jar
bottled barbecue sauce
Cook pasta in heavily salted boiling
water until al dente, about 9 minutes. Drain, and transfer to a baking
sheet. Cool 15 minutes.
Meanwhile, stir together next 7
ingredients, 1 cup of the mozzarella, and 1/4 cup of the parsley in a
large bowl. Stir together marinara and barbecue sauce in a bowl. Spread
1 3/4 cups of the marinara mixture in bottom of a 9- x 13-inch baking
Fill each cooled shell with 2 heaping
tablespoons pork mixture and arrange in prepared baking dish. Pour
remaining 2 cups marinara mixture over shells. To cook now: Preheat
oven to 375°F. Sprinkle with remaining 1 cup mozzarella. Cover with
aluminum foil. Bake until heated through, 20 to 25 minutes. Uncover;
bake until bubbly, about 20 minutes. Sprinkle with remaining 2
tablespoons parsley. To freeze for later: Wrap tightly in 2 layers of
plastic wrap. Freeze up to 3 months. To thaw and cook: Thaw in
refrigerator 24 hours. Preheat oven to 375°F; place unwrapped dish on
counter while oven preheats. Sprinkle with remaining 1 cup mozzarella.
Cover with aluminum foil. Bake until heated through, 40 to 45 minutes.
Uncover, and bake until bubbly, about 20 minutes. Sprinkle with
remaining 2 tablespoons parsley.