Pulled pork stuffed shells
Give leftover pulled pork a new lease of life in another wonderfully comforting dish. These pulled pork stuffed shells are a delicious combination of flavorful pork, cheesy goodness, all nestled in tomato sauce.
Servings: 3 -4
- 6 oz large pasta shells 170g, ½ box
- 2 teaspoon olive oil
- 1 clove garlic chopped
- 1 cup pulled pork 140g
- 2 cups arugula 50g
- ½ cup mozzarella shredded
- ½ cup ricotta
- ¼ cup grated parmesan
- 1 ¾ cup marinara sauce
Preheat oven to 350F.
Cook the pasta shells according to packet instructions so they are al dente. Drain and set aside on a baking sheet.
Meanwhile, warm the oil in a medium skillet over a medium heat. Add the garlic and cook a minute or two until fragrant. Next add the pork and cook a minute to soften. Add the arugula and cook, folding it in so it all wilts down. Set aside to cool a minute.
Mix together ½ of the mozzarella (ie ¼ cup) with the ricotta, add the pork mixture and mix.
Put approximately 1 ¼ cups of the marinara sauce in the bottom of a baking dish.
Fill the pasta shells with the pork-cheese mixture and set in the marinara in rows. (You might not use quite all of them, but a couple often break in boiling.)
Top with the remaining marinara sauce, the rest of the mozzarella and the parmesan.
Cover and bake for 30-40 minutes, uncovering for the last 5-10 minutes.
Calories: 520kcal | Carbohydrates: 52g | Protein: 34g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 78mg | Sodium: 1066mg | Potassium: 919mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1315IU | Vitamin C: 12.3mg | Calcium: 329mg | Iron: 3.1mg