Cozumel Shells

Cozumel Shells

This recipe combines spices and flavors from the Mexican roasted pork dish, Cochinita Pibil, with Italian stuffed shells. Seasoned pork, cilantro, and queso fresco give the stuffed shells a Latin-American flair that deliciously mixes things up.

Preparation Time
30 mins
Cooking Time
1 hr 45 mins
Total Time
2 hr 15 mins
Calories
477 Calories

Recipe Instructions

Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Sprinkle sazon seasoning over pork cubes and toss to coat evenly. Transfer to a large zip-top plastic bag. Mix orange juice, lemon juice, lime juice, cumin, paprika, chili powder, coriander, salt, and pepper together in a mixing bowl. Pour into plastic bag with pork; gently squeeze to evenly distribute marinade. Seal bag and place on a plate. Refrigerate 8 hours or overnight.
Step 3
Remove pork from marinade; reserve marinade. Heat oil in large skillet or Dutch oven over medium-high heat. Cook and stir pork until brown on all sides, 3 to 5 minutes. Add reserved marinade and enough chicken stock to barely cover the pork. Bring to a boil over high heat; cover, reduce heat to low and simmer 30 minutes. Remove lid and continue to simmer until meat is falling-apart tender, about 45 minutes.
Step 4
Transfer pork with a slotted spoon to a bowl; reserve 1/3 cup of cooking liquid. Cool pork slightly; shred pork with two forks. Mix in reserved cooking liquid, cilantro, and 7 ounces of crumbled queso fresco cheese.
Step 5
Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 13 minutes. Drain.
Step 6
Cover the bottom of a 9x13-inch baking dish with 2 cups of pasta sauce. Stuff shells with a spoonful of pork mixture and arrange in baking dish. Pour remaining pasta sauce evenly over stuffed shells and sprinkle with remaining crumbled queso fresco.
Step 7
Cover with aluminum foil and bake in preheated oven until hot and bubbly, about 30 minutes. Let stand 10 minutes before serving.
Cozumel Shells
Cozumel Shells
Cozumel Shells

Ingredients

  • ¼ cup fresh lime juice
  • ¼ cup fresh lemon juice
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • ⅓ cup fresh orange juice
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon ground coriander
  • 1 (24 ounce) jar Barilla® Traditional Sauce
  • 1 (12 ounce) box Barilla® Jumbo Shells
  • 2 packets sazon seasoning with coriander and achiote
  • 2 ½ pounds boneless pork shoulder, cut into 1-inch cubes
  • 2 cups chicken stock, or as needed
  • ½ cup chopped cilantro leaves
  • 10 ounces crumbled queso fresco cheese, divided

Categories

Similar Recipes You May Like

Stuffed Shells

Stuffed Shells

Keto Chicken Taco Shells

Keto Chicken Taco Shells

Puffy Taco Shells

Puffy Taco Shells

Italian Sausage Stuffed Shells

Italian Sausage Stuffed Shells

Manicotti Shells

Manicotti Shells

Salmon-Stuffed Pasta Shells

Salmon-Stuffed Pasta Shells

Giant Stuffed Pasta Shells

Giant Stuffed Pasta Shells

Jumbo Stuffed Shells

Jumbo Stuffed Shells