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

Pork and Cheese Stuffed Jumbo Shells

Course Casserole
Cuisine Italian
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12
Author adapted from Food and Wine Magazine

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

Instructions

  1. 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.
  2. In a fry pan, lightly brown the ground pork and drain.

  3. 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.
  4. 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.
  5. 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.