Ok, for all my Halloween decorating and crafting and pumpkin baking, I kind of fell down on the whole pumpkin carving front. I freaked out that we had not done it yet and the kids and I went for it last night. Do you know they say that “3 and up” kids can use those carving kits?! Yeah right!! After Pia almost did some major damage to her finger I threw down the “NO WAY”. Then I had to clean and carve both pumpkins by myself. Why does Pete only travel on nights when I get myself into projects?

But I have to admit, the house is looking quite festive with those glimmering pumpkins! With only a day to go until no trick or treaters come to my house, we are totally prepared. I even bought ring pops for the 3 kids or so that will show up on my door step. I had to buy the ring pops cause I have no desire to eat them. If I had bought Twix bars, or God help me, Reese’s peanut butter cups, well I would have just pretty much eaten them all by now. But in honesty, I can’t wait to get my hands on some of my kids good chocolate candy on Thursday (I am that terrible mom that sneaks candy out of their pails when they aren’t looking).

So, it is important that we all eat a great dinner before trick or treating (um, and gorging on chocolate) and I thought that these stuffed shells would be just the thing. I could make a plain cheesy version of this dish for the kids, but I love the tender pulled pork and the bitter broccoli rabe cooked in the chili and garlic. Gah!!! It is so good! And what isn’t better when bathed in marinara and topped with cheese? Well, probably nothing…

I also feel I have to tell you something! I share the recipe for an easy homemade pulled pork (which while easy, is time consuming). If you don’t have the time, I have had several people tell me about Trader Joe’s now carrying Pulled Pork in the meat section, and that it is pretty good!! I think that would be perfect in a dish like this, and so easy. Gotta love that Trader Joe’s!

To make this Skillet Baked Pulled Pork and Broccoli Rabe Stuffed Shells, this is what you do:

Preheat the oven to 350 degrees.
In a large pan over medium heat, add the olive oil, garlic cloves and Fresno chili. Lightly sauté for 2 minutes.

Add the broccoli rabe and sprinkle with kosher salt and stir to coat with the oil and garlic.

Put a lid on the pan and turn the heat to low. Stirring every minute or two, cook for 5-7 more minutes, until the broccoli rabe is very soft. Chop up and set aside.

Meanwhile, bring a large pot of salted water to a boil, cook the shells to al dente and drain immediately. Rinse in cold water to stop the cooking.

In a small bowl, season the ricotta to taste with kosher salt and pepper. And season the pulled pork to taste with salt and pepper.

In a 12 inch skillet, put the marinara in the bottom of the skillet.

Take each shell and stuff it mostly full (half with broccoli rabe and half with pulled pork).

Top each shell with a dollop of ricotta and then nestle it into the marinara.

Top the skillet with foil and bake the shells for 20 minutes. Then remove the foil and bake another 10 minutes.

Serve hot.