Looking for a tasty twist on pasta? My BBQ Pulled Pork Stuffed Shells recipe is a delicious mix of Italian and American flavors. It turns simple pasta shells into a dish that everyone will love.
Picture tender pulled pork inside cheesy pasta shells, all smothered in smoky barbecue sauce. It’s a great dinner for any weeknight, blending the comfort of traditional stuffed shells with the bold taste of barbecue.
What’s unique about these stuffed shells is how versatile they are. You can use leftover pulled pork or make it fresh. This recipe makes ordinary ingredients into a memorable meal.
Key Takeaways
- Quick and easy Italian-American fusion dish
- Perfect for using leftover pulled pork
- Combines cheesy pasta with smoky barbecue flavors
- Crowd-pleasing dinner option for families
- Adaptable recipe with multiple cooking methods
Introduction to BBQ Pulled Pork Stuffed Shells
My love for making the best smoked pork pasta bake inspired this amazing stuffed shells recipe. It turns a simple dinner into a special meal. The secret is mixing comfort food with bold, smoky tastes. Check out this pulled pork recipe for yourself.
Why I Love This Recipe
I’m all about making family dinner casseroles exciting and comforting. This cheesy pasta shells recipe is a result of my passion for new takes on old favorites. The mix of tender pulled pork and creamy cheese is irresistible.
The Perfect Comfort Food
These jumbo shells with barbecue sauce stand out because they please everyone. Each bite is a perfect mix of smoky meat, creamy cheese, and tangy sauce. It makes any weeknight dinner unforgettable.
Ingredients Overview
| Category | Ingredients |
|---|---|
| Pasta | Jumbo pasta shells |
| Protein | Shredded pulled pork |
| Vegetables | Shallot, sun-dried tomatoes |
| Dairy | Cream cheese, sour cream, sharp cheddar, mozzarella |
| Seasonings | Salt, pepper, barbecue sauce |
My secret to a dish that will be remembered is using top-notch ingredients. Each part adds to the rich, layered flavor. Your family will definitely want more.
Preparing the Pulled Pork for Stuffed Shells
Starting with the right meat and cooking method is key to making slow cooker pulled pork stuffed pasta. I’ve learned that the best dishes come from careful preparation. This is true for making spicy BBQ shell pasta.
Choosing the Right Cut of Pork
For stuffed shells with pulled pork, use pork shoulder or Boston butt. These cuts are great because they:
- Have lots of marbling for tender meat
- Offer a rich flavor
- Shred perfectly
Cooking Methods: Slow Cooker vs. Oven
Pulled pork adds a tasty twist to stuffed shells. I like using the slow cooker because it:
- Guarantees even, low-temperature cooking
- Keeps the meat very moist
- Needs little attention
Making Homemade BBQ Sauce
A killer homemade BBQ sauce makes pulled pork even better. My recipe mixes:
- Tomato paste
- Brown sugar
- Apple cider vinegar
- Smoked paprika
Tip: Simmer the sauce for 20 minutes. This lets the flavors deepen, making your stuffed shells hard to resist.
Assembling and Baking the Stuffed Shells
Making stuffed shells pasta is all about precision and love. I’ve found a way to turn simple jumbo shells into a dish that wows everyone. It’s all about how you prepare and bake them to get that perfect flavor in every bite.
When cooking stuffed jumbo shells, follow the pasta box instructions to get the right texture. Fill each shell with a generous tablespoon of our tasty BBQ pulled pork mix. Place them in a 13 x 9 inch casserole dish, making a stunning flavor canvas. My trick for a cheese stuffed shells recipe is using different cheeses for depth and richness.
Cooking the Pasta Shells
The pasta is the base of our dish. Cook the shells until they’re just right, avoiding overcooking. Drain and let them cool a bit before stuffing. This helps prevent them from tearing and makes stuffing easier, whether with chicken or pork.
Baking to Perfection
Knowing how long to bake stuffed shells is key. Preheat your oven to 350°F and bake for about 25 minutes. You want a golden, bubbly cheese top that’s perfectly melted. Keep an eye on them in the last few minutes to avoid burning, for a flawless finish.
FAQ
Can I use a different type of meat for this recipe?
Absolutely! You can swap pulled pork for shredded chicken, beef, or even jackfruit. Just make sure it has a similar texture and taste to match the BBQ sauce and cheese.
How long can I store BBQ Pulled Pork Stuffed Shells?
Store them in an airtight container in the fridge for 3-4 days. Keep the shells and sauce separate. Reheat covered in foil at 350°F for 15-20 minutes to keep the pasta moist.
Can I make this recipe ahead of time?
Yes! Prepare the pulled pork and stuff the shells up to 24 hours ahead. Then, bake when you’re ready. It’s great for meal prep or parties.
What’s the best way to get tender pulled pork?
Cook the pork low and slow. Use a slow cooker or oven at 225-250°F for hours. A fatty cut like pork shoulder or Boston butt works best for tenderness and flavor.
Are there any gluten-free alternatives for this recipe?
Use gluten-free pasta shells or large bell pepper halves for a gluten-free version. Also, pick a gluten-free BBQ sauce to avoid wheat.
How spicy can I make these stuffed shells?
You can add as much spice as you like! Choose spicy BBQ sauce, add red pepper flakes, or jalapeños. For mild, use sweet and tangy BBQ sauce.
What side dishes pair well with BBQ Pulled Pork Stuffed Shells?
Try coleslaw, corn on the cob, roasted veggies, or a green salad. A crisp slaw balances the richness of the cheese and pork.
Can I freeze BBQ Pulled Pork Stuffed Shells?
Yes! Assemble without baking, then freeze in plastic wrap and foil. Freeze for up to 3 months. Thaw and bake as directed.
What type of cheese works best in this recipe?
Use ricotta for creaminess, mozzarella for melting, and sharp cheddar for flavor. Try monterey jack or pepper jack for extra kick.
How many shells should I prepare per person?
Plan for 3-4 shells per person as a main dish. With sides, you might need 2-3 shells. The recipe can be scaled up or down.
BBQ Pulled Pork Stuffed Shells Recipe – Easy Comfort Food Fusion
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
These BBQ Pulled Pork Stuffed Shells combine the comfort of Italian pasta with bold American barbecue flavors. Tender pulled pork and creamy cheeses fill jumbo shells, creating a perfect weeknight dinner that everyone will love.
Ingredients
24 jumbo pasta shells
2 cups cooked pulled pork, shredded
8 oz cream cheese, softened
1 cup sour cream
2 cups sharp cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 shallot, finely diced
1/4 cup sun-dried tomatoes, chopped
1 cup barbecue sauce, divided
1/2 cup red onion, diced (for garnish)
1/4 cup fresh cilantro, chopped (for garnish)
Salt and pepper to taste
Instructions
1. Preheat oven to 350°F. Cook jumbo pasta shells according to package directions until al dente. Drain and set aside to cool.
2. In a large mixing bowl, combine softened cream cheese, sour cream, 1/2 cup barbecue sauce, diced shallot, and sun-dried tomatoes. Mix until smooth.
3. Add shredded pulled pork, 1 1/2 cups cheddar cheese, and 1/2 cup mozzarella to the cream cheese mixture. Season with salt and pepper. Mix well.
4. Stuff each cooked pasta shell with approximately 1 tablespoon of the pulled pork mixture.
5. Arrange stuffed shells in a 13×9 inch baking dish. Drizzle remaining barbecue sauce over shells.
6. Top with remaining cheddar and mozzarella cheeses.
7. Bake for 25-30 minutes until cheese is melted and bubbly.
8. Garnish with diced red onion and fresh cilantro before serving.
Notes
Can be prepared 24 hours ahead and refrigerated before baking.
Store leftovers in refrigerator for 3-4 days.
Freezer-friendly: Assemble without baking, wrap well, and freeze up to 3 months.
For spicier version, add jalapeños or use spicy barbecue sauce.
Gluten-free option: Use gluten-free pasta shells.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American-Italian Fusion
Nutrition
- Serving Size: 4 shells
- Calories: 485
- Sugar: 8g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg