Pasta Shells Stuffed with Ground Pork and Mascarpone

Like manicotti, stuffed pasta shells don’t need many ingredients or a sizable quantity of any. You can depend on the richness of creamy cheeses, fruity crushed tomatoes, and ground pork or other meats to give the dish complex, satisfying flavors—without being complicated.

I crumbled baked pancetta over the shells simply for an extra salty bite—and a more interesting finish. Skip it if the ground pork is enough. And if you can’t find mascarpone, use a light cream cheese or ricotta.

For a vegetarian stuffed shells dish, try Pasta Shells Stuffed with Spinach, Leek, and Three Cheeses.

Serves 4-5

Ingredients

• 16 jumbo pasta shells
• 4 thin slices of pancetta
• 1 tbsp olive oil, plus more for oiling dish
• 1 lb ground pork
• 2 garlic cloves, finely chopped
• 1/2 medium onion, finely chopped
• 4 oz mascarpone cheese
• 2 cups crushed tomatoes (from a 28-oz can)
• 1/4 cup chopped Italian parsley
• sea salt
• freshly ground black pepper
• 3/4 cup shredded mozzarella

Preparation

1. Preheat the oven to 350° F.
2. Cook the shells in a large pot of boiling, salted water 8-9 minutes. Drain and rinse under cold water.
3. Place the pancetta on a small baking sheet lined with aluminum foil and bake until beginning to crisp, 5-6 minutes. Remove and drain on paper towels. Set aside.

Pancetta Ready to Bake

Baked Pancetta

1. Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add the pork, garlic, and onion and cook 10 minutes, breaking the pork into small pieces as it cooks. Transfer to a medium bowl with a slotted spoon. Pour excess liquid from the skillet but do not wipe.

Pork, Onion, and Garlic Beginning to Cook

Cooked Pork, Onion, and Garlic

1. Cool the pork mixture to room temperature, then add the mascarpone and stir well to combine.
2. Heat the same skillet over medium-low heat and add the crushed tomatoes and parsley. Season with salt and pepper and cook 3-4 minutes to heat throughout. Cool the tomato mixture slightly, then add 1/2 cup to the pork mixture, stirring to combine.

Cooked Crushed Tomatoes and Parsley

Pork, Mascarpone, and Tomato Filling

1. Lightly oil an 11 X 7 baking dish. Divide the pork mixture and stuff the shells (2-3 tablespoons in each). Place the stuffed shells snugly side by side in the baking dish.

Stuffed Shells

1. Spoon the remaining crushed tomato mixture on top of the shells and sprinkle with mozzarella.

Shells with Tomato Sauce

Stuffed Shells Ready to Bake

1. Bake until the top is bubbly and beginning to brown, 30-35 minutes.

Baked Stuffed Shells

To serve, divide the shells among 4-5 pasta bowls. Crumble the baked pancetta over each. Serve right away.