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Spicy Pork Pasta Shells

  • Prep 30 min
  • Total 15 hr 0 min
  • Servings 6
  • Pinterest
    37
  • Print
    73
  • Save
    131
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Pasta shells filled with the ingredients from my favorite burrito. MORE + LESS -

Dan Whalen
November 11, 2014

Ingredients

3
cups mojo marinade
3
pounds pork shoulder
1
cup cooked rice
1
can black beans
Salsa
Hot Sauce
3
tablespoons butter
3
tablespoons flour
1/2
onion
3
cups milk
6
ounces cheddar
12
ounces jack cheese
1
can diced tomatoes with green chiles
1
box extra-large pasta shells

Steps

Hide Images
  • 1
    Marinate the pork in the Mojo overnight. You can buy this sauce at the grocery store near the other marinades, or make it with orange juice, cumin, allspice, cinnamon, and cilantro.
  • 2
    Place the pork with all the marinade in an oven safe pot. Bake with the lid off for about 6 hours at 300°F. You could also use the slow cooker for this part, but you won't end up with the nice browned edges.
  • 3
    Allow the pork to cool and shred into pulled pork.
  • 4
    To make the sauce: shred all the cheese first. Melt the butter in a medium pot. Add the diced onion and cook 5 minutes. Add the flour and let it cook for 3 minutes stirring constantly. Whisk in the milk and bring to a simmer. Slowly stir in the cheeses until everything is melted and a nice cheesy consistency. Strain the tomatoes and add them in last.
  • 5
    Put a small amount of the sauce on the bottom of a baking dish.
  • 6
    Boil the pasta in salted water until al dente. Strain.
  • 7
    One by one, fill the shells with some rice, beans, salsa, hot sauce, and pork, and place in the baking dish. When they fill the dish, cover with the remaining sauce.
  • 8
    Bake at 450°F until bubbling and browned on top. Allow to cool before serving.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
My name is Dan, and I am addicted to burritos. It seriously is a problem. My roommate and I go out for burritos at least once a week, without fail. The standard order, no matter which burrito chain I am at, is: carnitas, pinto beans, rice, hot AND mild salsa, sour cream and cheese. The secret to success is ordering hot and mild, because the hot gives you the smoky spicy flavor, and the mild has the tasty tomato chunks and cilantro.

This week I convinced my roommate to skip our weekly addiction, and told him that I would feed his craving for our favorite burrito flavors with a different delivery method. I have tried putting the burrito flavors in other dishes in the past with only moderate success, but this time I finally nailed it!

The pork marinated in mojo overnight, then I roasted it in the marinade. You could also use the slow cooker for this Carnitas Stuffed Shells recipe.

After 6 hours in the oven at 300°F. If you used the slow cooker, it would still be delicious – but missing the tasty browned edges!

Sooo tasty! You may have trouble stopping yourself from eating this, but no worries; there is a ton extra!

Making the roux for the cheese sauce. It is basically a simple mac and cheese style sauce. Here you can see the onions with some butter and flour.

Milk goes in next, followed by cheese.

A can of diced tomatoes with green chiles. Now this tastes like queso salsa!

Ready to assemble the shells.

It’s like a pasta taco!

First put a layer of sauce, then all the shells, and finally pour more sauce on top!

Baked at 450°F until bubbly and browned.

This was enough to hold my burrito fix over ‘till next week!

Dan Whalen swears that one day he will go to burrehab, but until then, you can see his many food related addictions at The Food in My Beard; check Dan’s Tablespoon profile often to try his recipes with creative international spins!

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