• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cooking On The Ranch logo

  • Home
  • About
  • Recipe Roundup
  • Contact Me
  • Join Community
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Soups, Stews, & Chilis
  • About
  • Recipe Roundup
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home > Pasta Recipes > Cheesy Pork Stuffed Jumbo Shells

    Cheesy Pork Stuffed Jumbo Shells

    Published: Jan 21, 2017 · Modified: Mar 13, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Chee

    This is a recipe for Cheese and Pork Stuffed Jumbo Shells. Jumbo Pasta shells make a wonderful pocket for ground pork, ricotta and cottage cheese. A wonderful Italian comfort food casserole. Feeds a crowd, can be prepared in advance, great for the next time you’re having guests for dinner.

    Pork and cheese stuffed jumbo shell casserole. Perfect to feed a crowd.

    A declaration from the Ranch. This is, in fact, our new favorite pasta casserole. We loved it so much that I found myself feeling anxious while waiting to tell you about it.

    Stuffed Jumbo Shells!

    How long has it been since you’ve cooked with those big graceful shells? Aren’t they fun? They’re easy to cook. Easy to stuff. And they eagerly wrap and cradle your favorite ingredients to bake into bliss. They’re a great thing to make when you’re feeding a crowd…well, because they make everyone happy. And the best part is that you can stuff them with so many different ingredients, so you never get bored.

    It’s a comfort-demanding time of year, it’s a casserole-demanding time of year, and it’s an oven-demanding time of year. So give this one a try while you’re still sporting your fleece lined slippers.

    Ground pork and cheese filled jumbo pasta shell casserole. Pork and cheese stuffed jumbo shells. Perfect for feeding a crowd.

    This recipe comes from Food and Wine Magazine. Jumbo pasta shells filled with a mixture ground pork, cheese, and panko. Covered with your favorite marinara and mozzarella … drop the mic killer. I changed it up a bit by combining ricotta and cottage cheese, as opposed to just ricotta …because that’s how we like our lasagna. I also added Italian spices and fennel seed to the marinara.

    Recipe for Cheese and Pork Stuffed Jumbo Shells

    I hope you give this stuffed jumbo shells recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

    Your feedback is valuable to me for developing future recipes. And if you have a stuffed jumbo pasta shells recipe, let me know, I’d love to give it a try.

    Related Recipes

    • Chicken Spinach Lasagna Rolls
    • Slow Roasted Cherry Tomatoes Pasta Sauce With Cream
    • Mexican Mac and Cheese with Tomato Sauce
    • Cheesy Creamy Green Chile Chicken Lasagna

    And if you’re looking for big bold Italian Pasta meals you won’t want to miss this one for Bucatini Pasta with Short Ribs and Capers. And don’t miss my Pasta Category for even more recipes.

    And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

    If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.

    Pork and cheese stuffed jumbo shell casserole. Perfect to feed a crowd.

    Pork and Cheese Stuffed Jumbo Shells

    Jumbo Pasta shells make a wonderful pocket for ground pork, ricotta and cottage cheese. A wonderful Italian comfort food casserole. Feeds a crowd, can be prepared in advance, great for the next time you're having guests for dinner.
    5 from 4 votes
    Print Pin Rate
    Course: Main Course Pork, Pasta Recipes
    Cuisine: Italian
    Prep Time: 30 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 30 minutes
    Servings: 12
    Calories: 390kcal
    Author: Lea Ann Brown

    Ingredients

    • 12 ounces jumbo pasta shells
    • 1 1/4 pounds ground pork lightly browned and grease drained
    • 3/4 cup ricotta cheese
    • 1/2 cup cottage cheese
    • 3/4 cup panko
    • 3 cloves garlic minced
    • 1 large egg beaten
    • 1/2 cup finely grated Parmigiano-Reggiano
    • 1/2 cup finely chopped parsley plus more for garnish
    • 1/2 cup heavy cream
    • Kosher salt
    • Pepper
    • 5 cups prepared marinara sauce
    • 1 tablespoon Italian Seasoning
    • 1 teaspoon fennel seed
    • 1/2 pound fresh lightly salted mozzarella torn
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 375°. 
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.
    • In a fry pan, lightly brown the ground pork and drain.
    • Meanwhile, in a large bowl, combine the pork, ricotta, cottage cheese, panko, garlic, egg, Parmigiano, the 1/2 cup of parsley, 1/4 cup of the cream, 2 teaspoons salt and 1 teaspoon pepper; mix well.
    • In a medium bowl, mix the marinara sauce with the remaining 1/4 cup of cream, the italian spices and fennel seed,, Spoon half of the sauce into a 9-by-13-inch casserole baking dish or lasagna pan. 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.
    • 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.

    Nutrition

    Calories: 390kcal | Carbohydrates: 32g | Protein: 25g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 77mg | Sodium: 853mg | Potassium: 628mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1029IU | Vitamin C: 11mg | Calcium: 325mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Pork and Cheese Stuffed Jumbo Shells …They’re what’s for Dinner.

    More Pasta Recipes

    • Quicker Chicken Spaghetti Bolognese
    • Creme Fraiche Pasta Sauce With Gremolata
    • Salmon and Pasta with Paprika Wine Sauce
    • Fettuccine Mio Amore Recipe (Lincoln Highway Pasta)

    Reader Interactions

    Comments

    1. MMcKay says

      September 22, 2019 at 3:16 pm

      5 stars
      Looked and sounded great. I added chopped fresh spinach to the meat/cheese mix (just because) and made my own simple marinara. We all LOVE it. Stuffed shells are a switch up for us. A welcomed one. Thanks!!

      Reply
      • Lea Ann Brown says

        September 24, 2019 at 6:31 am

        Hi M. Thank you so much for taking the time to let me know about the recipe. I’m so glad you enjoyed it. It’s a popular one around our house. Make it a delicious day! 🙂

        Reply
    2. Jenny D. says

      February 14, 2017 at 3:37 pm

      Those look really, really delicious. However, I’m scared that I’m going to make them and eat all of them myself because they’re going to be so good.

      Reply
      • Lea Ann Brown says

        February 18, 2017 at 7:02 am

        Exactly! These are the type of recipes that I just can’t put that fork down. 🙂

        Reply
    3. Adam J. Holland says

      January 25, 2017 at 10:17 am

      5 stars
      How about — yes! I grew up eating stuffed shells very similar (albeit not as fancy or delicious) as these. You’ve inspired me … and made me hungry, once again. Hope all is well on The Ranch.

      Reply
    4. Heather Blake says

      January 25, 2017 at 7:16 am

      Dang! I forgot about stuffed shells! I like them because you can eat 2 and not feel like you have overloaded! Yum!

      Reply
    5. cheri says

      January 23, 2017 at 5:25 pm

      5 stars
      This pasta dish sounds wonderful, love how you added cottage cheese to the mix. And the way you describe the shells makes me want to run out and pick up a box, great meal Lea Ann.

      Reply
    6. Susan says

      January 23, 2017 at 7:41 am

      You know, I bought jumbo shells to make a recipe I saw a while ago and they are still in the pantry! I have some frozen, cooked pork shoulder in the freezer and am thinking about using some of it in this recipe instead. Delicious!

      Reply
    7. lisaiscooking says

      January 22, 2017 at 1:58 pm

      Jumbo shells are the best! I want to bake a pan of stuffed shells for dinner now. This is excellent comfort food.

      Reply
    8. Debra Eliotseats says

      January 21, 2017 at 1:34 pm

      You’re killing me. These look amazing and “Yes” it has been a LONG time since I made shells.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

    More about me →

    Reader's Favorites

    • Thick and Chunky Blue Cheese Dressing Recipe
    • Savory Oven Roasted Cast Iron Skillet Potatoes
    • Broccoli Cheez Whiz Rice Casserole
    • Crispy Baked Wings in Santa Fe Sauce

    Soups & Stews

    • Sherried Black Bean And Ham Soup
    • Easy Turkey Lentil Soup with Barley
    • Jacques Pepin’s Beef Stew In Red Wine
    • Creamy Southwestern Chicken Soup

    Taco Tuesday

    Super Bowl Game Day Recipe Ideas

    Dessert Recipes

    • Chile Chocolate Bourbon Cake with Chocolate Bourbon Frosting
    • Key Lime Pie Recipe – No Bake
    • Strawberry Tart Recipe with Lemon Cream Cheese Filling
    • Cherry Delight, No Bake Old Fashioned Cream Cheese Cherry Dessert

    Footer

    Featured in and partnered with

    Privacy Policy

    • Privacy Policy

    Accessibility Statement

    Copyright © 2023 Cooking On The Ranch • Privacy Policy

    305 shares
    305 shares