Pork and Ricotta Stuffed Jumbo Shells

From Food and Wine Mag

Pork and Ricotta Stuffed Jumbo Shells

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  • Prep Time


  • Total Time


  • Servings



  • 12

    oz. jumbo pasta shells

  • lbs. ground pork

  • cups fresh ricotta

  • ¾

    cup panko

  • 3

    garlic cloves, minced

  • 1

    large egg, beaten

  • ½

    cup grated parmigiana-reggiano

  • ½

    cup finely chopped parsley

  • ½

    cup heavy cream

  • kosher salt and pepper

  • cups marinara sauce

  • ½

    lb. fresh lightly salted mozzarella, torn


1. Preheat oven to 375 degrees. In a large pot of salted boiling water, cook the shells until they are al dente, about 9 minutes. Drain well and transfer to a baking sheet to cool slightly 2. Meanwhile, in a large bowl, combine the pork, ricotta, panko, garlic, egg, parm, parsley, 1/4 cup of the cream, 2 t. salt, and 1 t. pepper. Mix well 3. In a medium bowl, mix the marinara sauce with the remaining 1/4 cup of the cream. Spoon half of the sauce into a 9 x 13 inch baking dish. Stuff each shell with a heaping tablespoon of the filling and nestle in the sauce. Spoon the remaining sauce over the shells and scatter the mozzarella on top 4. Cover the baking dish and bake for about 45 minutes, then uncover and bake for 15 minutes longer, until bubbling and the pork is cooked through. Let stand for 10 minutes, then garnish with parsley and serve


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