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pulled pork stuffed shells in dish from overhead
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5 from 4 votes

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. 
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Servings: 3 -4
Calories: 520kcal
Author: Caroline's Cooking


  • 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