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.
Recipe: Skillet Baked Pulled Pork and Broccoli Rabe Stuffed Shells
- 1 tablespoon olive oil
- 2 garlic cloves, thinly sliced
- 1 fresno chili, thinly sliced
- 1 bunch broccolini
- kosher salt
- 2 cups pulled pork
- 2/3 cup ricotta
- kosher salt and pepper
- 12 ounces Jumbo shell noodles
- 3 cups marinara sauce (I used a good quality san marzano marinara)
- 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.
- 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.
Preparation time: 20 minute(s)
Cooking time: 40 minute(s)
Number of servings (yield): 6
Leave a Comment
These look amazing!!!
Now this is a perfect dinner in my book 🙂 Lovely as always Heather!
Thanks so much Jenny!
These stuffed shells sound so good!
This sounds absolutely amazing. I am totally impressed that you did pumpkin carving on your own… I could never attempt without my hubby! And why do trick or treaters never come? 🙂
Amanda, We live on a weird stretch of hill with only a couple houses, so no one thinks its worth it to come all the way up to our house. I have tried everything, over-decorating, whole candy bars, tap dancing- no one ever really comes!
Yes, I usually make Pete do the cleaning and I do the carving, last night there was no choice and no back up!!
Hmmm.. Never really thought about stuffing shells with anything other than ricotta cheese. This is a great idea. Stuffed shells are not just for Meatless Mondays anymore!
Thanks Kelley- oh no, these little shells are like a blank canvas for stuffing them full of delicious fillings!
Btw- those pumpkin carving kits are dangerous! They really should be banned for children. I cannot tell you how many people I know have seriously injured or cut their hands while using some of those pumpkin carving “tools”. Nothing works better than a selection of sharp kitchen knives for carving pumpkins and mom/dad doing the carving.
NO QUESTION Kelley. they are SO dangerous.
Oh, and some people swear by using high quality woodworking tools to carve their pumpkins, too
Love the little shells and all the goodies tucked inside!
These look delicious, Heather! I know what you mean about starting projects with kids when the hubby’s not there – lol. Glad it turned out anyways!
I would take the time to make these–they look insanely good!
I love stuffed shells, please pass that skillet my way!
Oh yesss! Fall is the season for pasta, in my books.
This is sooooooooo meant for me and my face. OMG.
Great-looking dish, Heather! 🙂
This looks amazing! Great job with the pictures. Makes me want to make this for dinner tonight.
Oh goodness these shells look wonderful!!!