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these pulled pork stuffed shells combine leftover pulled pork, pasta and plenty of cheese for one deliciously comforting cheesy dinner

Pulled Pork Stuffed Shells

Ooey, gooey comfort food!! Make these Pulled Pork Stuffed Shells tonight for a deliciously comforting cheesy dinner! #SundaySupper
Course Main Course
Cuisine American
Keyword Pulled Pork Stuffed Shells
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 390kcal
Author Em Beitel


  • 6 oz large pasta shells ½ box
  • 2 tsp olive oil
  • 1 clove garlic chopped
  • 1 cup pulled pork
  • 2 cups arugula
  • ½ cup mozzarella shredded
  • ½ cup ricotta
  • ¼ cup grated parmesan
  • 1 ¾ cup marinara sauce


  • Preheat oven to 350F.
  • Cook the pasta shells according to packet instructions so they are al dente. Drain and set aside on a baking sheet.
  • Meanwhile, warm the oil in a medium skillet over a medium heat. Add the garlic and cook a minute or two until fragrant. Add the pork and cook a minute to soften. Add the arugula and cook, folding it in so it all wilts down. Set aside to cool a minute.
  • Mix together ½ of the mozzarella (ie ¼ cup) with the ricotta, add the pork mixture and mix.
  • Put approximately 1 ¼ cups of the marinara sauce in the bottom of a baking dish.
  • Fill the pasta shells with the pork-cheese mixture and set in the marinara in rows. (You might not use quite all of them, but a couple often break in boiling.)
  • Top with the remaining marinara sauce, the rest of the mozzarella and the parmesan.
  • Cover and bake for 30-40 minutes, uncovering for the last 5-10 minutes.


Calories: 390kcal | Carbohydrates: 39g | Protein: 25g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 58mg | Sodium: 800mg | Potassium: 689mg | Fiber: 3g | Sugar: 6g | Vitamin A: 985IU | Vitamin C: 9.2mg | Calcium: 246mg | Iron: 2.4mg