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. |