Recipe Courtesy of: Southern Living
Ingredients:
·
24 uncooked
jumbo pasta shells
·
1 pound
chopped smoked pork
·
1 1/4 cups
ricotta cheese (about 10 oz.)
·
3/4 cup panko
breadcrumbs
·
1 tablespoon
minced garlic
·
1 teaspoon
kosher salt
·
1/2 teaspoon
black pepper
·
1/4 teaspoon
crushed red pepper
·
2 cups
shredded mozzarella cheese (about 8 oz.), divided
·
1/4 cup plus 2
Tbsp. chopped fresh flat-leaf parsley, divided
·
1 (24-oz.) jar
marinara sauce
·
3/4 cup
bottled barbecue sauce
Directions
Step 1
Cook pasta in heavily salted boiling
water until al dente, about 9 minutes. Drain, and transfer to a baking
sheet. Cool 15 minutes.
Step 2
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
dish.
Step 3
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.
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