Pastrami Stuffed Shells with Honey Mustard Onion Sauce are unique, full of flavor, and a guaranteed hit!
I feel like this dish should have been created ages before it was. Stuffed shells are a total staple of my cooking repertoire. I’ve done dairy stuffed shells, made with a cheesy filling. I’ve done meat stuffed shells with a ground meat filling. I’ve added vegetables to give it a healthy twist, and played around with spices.
And suddenly when my sister and I were planning our recent holiday meals, another type of stuffed shells hit me. Why not stuff the shells with a delicious pastrami filling? And instead of the classic tomato sauce to bake it in, I knew I’d pare this with pastrami’s friend honey mustard.
And it worked so well! Not only did it serve up beautifully, but everyone licked their plates clean. So whether you’re serving this as an appetizer or a side dish, this fun and innovative take will be sure to please!
Pastrami Stuffed Shells with Honey Mustard Onion Sauce
by Miriam Pascal, OvertimeCook.com
Note: there are duplicates of the ingredients below, but they are for separate parts of the dish, so follow the directions carefully -and go in order.
Note: this recipe is not intended to overstuff the shells. If you want them very full, either halve the shells or double the filling.
- 1 box jumbo shells pasta
- 2 Tablespoons canola oil
- 3 large onions
- 1 Tablespoon canola oil
- 6 ounces sliced pastrami, diced
- ½ Tablespoon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 Tablespoons mustard
- 1 Tablespoon honey
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 Tablespoons white wine
- Boil pasta according to package directions and set aside.
- Preheat oven to 350.
- In a medium pot, sautee the onions in oil over a medium-low flame until translucent.
- Meanwhile, heat the oil in a large frying pan over a medium-high flame. Add the pastrami and stir occasionally, for about 5-8 minutes, until the pastrami is cooked through but not crispy yet.
- Add the mustard, garlic powder and ⅓ of the sauteed onions. Sautee for an additional 5 minutes, then set aside to cool.
- In the pot with ⅔ of the sauteed onions, add the mustard, honey, salt, pepper and white wine. Heat until simmering and cook for a couple of minutes. Set sauce aside to cool.
- Stuff the pastrami mixture inside the cooked shell pasta and place in the bottom of a large roasting pan. Pour the sauce over the shells.
- Cover the pan tightly and bake at 350 for 30 minutes.
- Remove from oven and serve hot.
- This dish freezes nicely. For best results, add additional sauce when reheating.
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Hope you all had a fabulous weekend! Come back soon for more delicious treats! -Miriam PS: do you follow me on Instagram yet? Because if not, you totally should. Unless you don’t like to see pictures of yummy food. Then don’t follow me at all!
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