Stuffed Shells with Hearty Pork Sauce

A classic comfort food with a savory twist—these cheese-stuffed shells are nestled in a rich pork sauce and baked to bubbly perfection. It’s the kind of dish that brings everyone to the table.

Ingredients:

For the Stuffed Shells:

• 1 lb. large shell macaroni
• 2 lbs. ricotta cheese
• 8 oz. shredded mozzarella cheese
• 4 oz. grated pecorino Romano cheese
• 1 tbsp. crushed mint
• 1 roasted red pepper, sliced into 2-inch strips
• 2 tbsp. cream
• 1 (12x9x3 inch) baking pan

For the Pork Sauce:

• 1 lb. ground pork
• 2 medium shallots, diced
• 8 portabella mushrooms, thickly sliced (about ¼ inch)
• 1 medium onion, diced
• 1 stalk celery, chopped
• 6 cloves garlic, chopped
• 8 grape tomatoes, halved
• 1 roasted red pepper, chopped (or 1 small jar chopped pimientos, drained)
• 2 (28 oz.) cans crushed tomatoes
• 8 shakes Worcestershire sauce
• 2 tbsp. balsamic vinegar
• 2 tsp. soy sauce
• 2 tsp. oregano
• 1 tbsp. basil
• 1 tbsp. rosemary
• 2 pats of butter
• 1 tbsp. crushed red pepper (optional)
• 2 tbsp. avocado oil (or olive oil)
• ¼ cup (2 oz.) grated pecorino Romano cheese
• 3 oz. madeira wine

Directions:

Make the Pork Sauce:

1. In a large pan over high heat, add oil and butter. Once melted, reduce heat to medium and add onions, tomatoes, celery, and mushrooms. Sauté for 2 minutes, stirring often.
2. Add Worcestershire sauce, balsamic vinegar, and soy sauce.
3. Lower the heat slightly and add the ground pork. Cook until browned and fully done, breaking it up with a spoon—about 5 minutes.
4. Reduce heat to medium-low. Stir in garlic, crushed tomatoes, red pepper, and all herbs and seasonings.
5. Cover and let simmer for 1 hour, stirring occasionally.
6. Add Madeira wine and grated cheese, stir, then cover again and simmer for another 15 minutes.
7. Give it a final stir—and prepare to fall in love with the aroma!

Prepare the Stuffed Shells:

1. Cook the Shells:
   Boil macaroni shells for 9 minutes. Drain and immediately rinse with cold water to stop cooking. Stir gently in the strainer for about a minute.
2. Make the Filling:
   In a large bowl, combine ricotta, grated pecorino Romano, mint, and cream. Whisk until smooth.
3. Separate and Cool:
   Ensure shells are cool and separated. Rinse again if needed, then drain for 5 minutes.
4. Assemble the Dish:
   Spread a layer of pork sauce in the baking pan. Fill each shell with the cheese mixture using a spoon or piping bag. Place them into the pan, nestled in the sauce.
5. Top and Bake:
   Add another layer of sauce over the shells, sprinkle mozzarella on top, and bake at 350°F (175°C) for 30 minutes or until the cheese is fully melted and bubbling.
6. Rest and Serve:
   Let the dish sit for 10 minutes before serving. Plate with extra sauce and a sprinkle of cheese, if desired.

Mangia!

Comfort food doesn’t get better than this—cheesy, saucy, soul-warming goodness from oven to your table. Whether you’re feeding family or impressing guests, this dish is sure to satisfy.