Name: Four Cheese Cellentani Pasta with Pulled Pork
Prep time: 150 min
Cook time: 15 min
Total time: 165 min
Yield: 8
Ingredients: Ingredients: For Pasta:; 1 Box Barilla® Cellentani Pasta; 2 Cups heavy cream; 1 Cup Aged White Cheddar Cheese, Grated; 1 Cup Monterrey Jack Cheese, Grated; 1/4 Cup Parmigiano-Reggiano, grated; 1/4 Cup Gouda Cheese, Grated; To Taste Salt and white pepper; For the Breadcrumbs:; 1/2 Cup Panko breadcrumbs; 1 garlic clove, minced; 1 Tablespoon Parsley, Chopped; For the Pork:; 1 Pound pork shoulder; 1 Teaspoon paprika; 1 Teaspoon adobo seasoning; 2 Extra Virgin Olive Oil; 2 Sprigs rosemary; 2 Cups chicken broth; 2 Sprigs thyme; To Taste Sea salt and black pepper

Four Cheese Cellentani Pasta with Pulled Pork

2 hours 45 minutes

Weekend Gatherings Cheese Pork/Sausage Classic Blue Box Short

Savor the flavor of this cheese pasta recipe topped with tender, slow-cooked pulled pork. This recipe features Barilla^® Cellentani pasta coated in a blend of aged white cheddar, Monterrey Jack, Parmigiano-Reggiano, and Gouda cheese. Finished with golden garlic-parsley breadcrumbs and juicy pork shoulder braised with herbs, it’s an elevated mac and cheese recipe ideal for cozy nights or special gatherings.

Macaroni & Cheese Recipes

Ingredients

8 servings

Ingredients: For Pasta:

1Box Barilla^® Cellentani Pasta

2Cups heavy cream

1Cup Aged White Cheddar Cheese, Grated

1Cup Monterrey Jack Cheese, Grated

1/4Cup Parmigiano-Reggiano, grated

1/4Cup Gouda Cheese, Grated

To TasteSalt and white pepper

For the Breadcrumbs:

1/2Cup Panko breadcrumbs

1garlic clove, minced

1Tablespoon Parsley, Chopped

For the Pork:

1Pound pork shoulder

1Teaspoon paprika

1Teaspoon adobo seasoning

2Extra Virgin Olive Oil

2Sprigs rosemary

2Cups chicken broth

2Sprigs thyme

To TasteSea salt and black pepper

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Preheat oven to 300° F. Rub pork shoulder with paprika, adobo, salt, and pepper.

Step 2

In a Dutch oven or cast-iron skillet on high heat add olive oil and sear pork on all sides. Add rosemary, thyme, and chicken broth. Place covered Dutch oven in the oven for 2-2 ½ hrs. or until fork tender.

Step 3

Shred pork and set aside, reserving 1 cup of the pork juices.

Step 4

In a skillet over medium heat add olive oil, garlic, and breadcrumbs. Toast for 1-2 minutes or until golden brown. Mix in parsley and set aside.

Step 5

Bring a large pot of water to a boil and cook pasta according to package directions.

Step 6

Meanwhile, in a saucepan over low heat bring the heavy cream to a simmer. Whisk in cheese, seasoning to taste.

Step 7

Drain pasta well and mix with cheese sauce. Top with pulled pork. Then top with breadcrumbs.

Cellentani

A delightful corkscrew-shaped pasta, Barilla^® Cellentani is as fun to look at as it is to eat. With its tubular center and ridged surface, Cellentani is perfect for a hearty pasta meal, capturing every drop of your favorite sauce and trapping vegetables, meat or fish in every delicious forkful. Barilla Cellentani is also a favorite for cold pasta salads and casseroles. Barilla^® Cellentani is made with non-GMO ingredients. For more information, please read our position.

Shape

Short

Pack size

16oz

Range

Classic Blue Box

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