This recipe loads up bite-size chopped barbecue into pasta shells for perfect single-bite snacks or a comfort food dinner.
1 1/2 cups jumbo shell pasta
1 tablespoon kosher salt
2 cups chopped barbecue
1/2 cup vegetable or chicken broth
1 1/2 cups shredded cheddar jack cheese, divided use
1/2 cup barbecue sauce
Instructions: Bring 5 quarts of water to boil and add salt. Add pasta and stir will. Boil for 15 minutes, until tender.
If chopped barbecue is not already hot, place it in a saucepan over medium heat with broth and bring to a simmer, stirring frequently, until hot. If it has a nice fat layer on top, it should work well to reheat it in the microwave or in the oven. Meanwhile, heat oven or grill to 350 degrees.
Drain the pasta and pour cold water over it. Drain again.
Mix 1 cup of the cheese into the chopped barbecue and stuff each shell with about a tablespoon of the mixture, enough to fill the shell without leaking out. Place stuffed shells in cast iron skillet or oven-safe container, and sprinkle the remaining ½ cup of cheese over the top.
Cook for 45 minutes-1 hour and remove from heat . Drizzle with barbecue sauce and serve.
Makes 6 servings
Chuck Blount, Express-News Taste writer
The Link LonkJanuary 11, 2021 at 08:00PM
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Recipe: Cheesy, Chopped Barbecue-Stuffed Pasta Shells - San Antonio Express-News
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