Servings: 8
Preparation Time: 20 minutes
Start to Finish Time: 2 hours
A Delectable Twist on a Classic: Pork Stuffed Shells
Stuffed shells are a familiar comfort food, often filled with creamy ricotta and spinach. But what if we elevated this classic dish with a savory surprise? Enter Pork Stuffed Shells, a rich and hearty take that reimagines the traditional filling with flavorful ground pork, aromatic herbs, and a touch of sherry for balance.
The Secret Is in the Sauce — and the Stuffing
What sets these stuffed shells apart is the decadent balsamella, a buttery, velvety sauce that envelops the pork filling like a dream. The subtle hint of nutmeg in the balsamella enhances the richness without overwhelming the dish, creating a perfect harmony of flavors. Combined with a base of tomato basil sauce, the shells bake into a bubbling masterpiece of textures and tastes.
Easy Prep, Elegant Results
Stuffing pasta might sound labor-intensive, but jumbo shells simplify the process. By parboiling the shells until they’re just pliable, you’ll have a sturdy yet tender canvas to fill. Once stuffed, the shells nestle into the tomato sauce, ready to bake into perfection. This dish not only impresses but also offers the convenience of make-ahead preparation — a bonus for busy weeknights or entertaining.
Make It Ahead, Stress-Free
One of the best features of this recipe is its flexibility. You can prepare the stuffed shells up to two days in advance, storing them in the refrigerator until you’re ready to bake. Just remember to adjust the cooking time slightly, testing a shell to ensure it’s heated through. This make-ahead convenience doesn’t just save time; it enhances the flavors as they meld together.
A Culinary Tip: Choose the Right Sherry
To elevate the pork filling, a splash of sherry is added, lending a subtle sweetness and depth that balances its richness. When selecting a sherry, opt for a high-quality, aged dry sherry. Avoid cooking sherries or sweet varieties, as they can alter the dish’s flavor profile. Trust us, this detail makes all the difference.
The Perfect Crowd-Pleaser
Pork Stuffed Shells are more than a meal; they’re an experience. The buttery balsamella, savory pork filling, and vibrant tomato sauce combine into a dish that’s as comforting as it is sophisticated. Whether served at a family dinner or a holiday gathering, these stuffed shells are sure to be a hit — and a delightful surprise for anyone expecting the usual ricotta filling.
Parboil:
24 each pasta, shells, jumbo (conchiglioni)
Balsamella:
4 tablespoons unsalted butter
1/4 cup flour
2 1/4 cups milk
1/2 teaspoon nutmeg, freshly grated
salt and white pepper, to taste
Cook:
1 cup onions, diced fine
2 tablespoons olive oil
1 tablespoon garlic, minced
1 pound ground pork
1 tablespoon fresh rosemary, chopped
Stir in:
1/4 cup sherry (see NOTES)
salt, to taste
red pepper flakes, to taste
32 ounces pasta sauce, tomato/basil (divided)
1 cup Romano cheese, shredded
1/2 cup fresh basil, thinly sliced
Instructions:
BALSAMELLA (12 minutes):
Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute.
Whisk in milk and nutmeg, bring sauce to a simmer, then reduce heat to low and cook until thick, whisking occasionally,10 minutes.
Season Balsamella with salt and white pepper.
PARBOIL (13 minutes):
Parboil shells in a pot of boiling salted water until pliable, 7 minutes
Drain, rinse with cold water, then drain again.
FILLING (20 minutes + 15 minutes to cool):
Preheat oven to 400°.
Cook onions in oil in a skillet over medium heat until softened, 4 minutes.
Add garlic; cook until fragrant, 1 minute.
Add pork and rosemary; cook until browned, crushing pork with a potato masher until fine, 8–10 minutes.
Stir in sherry and cook until nearly evaporated, 5 minutes; season with salt and pepper flakes, let cool completely, then stir in Balsamella.
PREP DISH & BAKE (35 minutes + 5 minutes to rest):
Spread 3 cups tomato sauce in the bottom of a 3-quart baking dish.
Divide pork mixture among shells.
Arrange on top of sauce, cover with foil, and bake 15 minutes.
Remove foil, sprinkle shells with Romano, and bake until cheese is golden, 15 minutes
Let rest 5 minutes, then garnish with basil, and serve with remaining 1 cup tomato sauce.
These stuffed shells are simple to prepare and perfect make-ahead fare. And while stuffing pasta might seem a bit fussy, jumbo shells make things easy. Cook the shells until they’re just pliable enough to work with, but not too long since they’ll finish baking in the oven. After stuffing the shells with the pork filling, lay them in a bed of aromatic tomato sauce — it’s the perfect match for the rich and creamy, meat-filled shells. At this point, you can cover the dish with foil and refrigerate up to two days. The shells may take a little longer than directed to bake, so test one before serving them.
NOTE: Adding sherry to the pork mixture balances its richness. Be sure to use a good quality dry sherry that’s aged, not a sweet or cooking sherry.