Pastrami Stuffed Shells with Honey Mustard Onion Sauce

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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!

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Pastrami Stuffed Shells with Honey Mustard Onion Sauce

by Miriam Pascal,

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

1/2 Tablespoon mustard

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

2 Tablespoons mustard

1 Tablespoon honey

1 teaspoon kosher salt

1/4 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 1/3 of the sauteed onions. Sautee for an additional 5 minutes, then set aside to cool.

In the pot with 2/3 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, but may need additional onion sauce for 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!


  1. Aliza L says

    I just really wanted to compliment you on the gorgeous photography through out all of your posts! I believe that the key to a successful blog is through great pictures, something that many blog start up are missing. I think that all your photographs are truly stunning! Awesome job!

  2. Shani says

    The sauce didn’t really have any liquid – is that how it’s supposed to be? Also, I see you mentioned that after freezing, it should be rewarmed with extra sauce. Does that mean I should freeze some more sauce separately and use to rewarm?

  3. says

    I spend my days thinking about food and I am also looking at recipes for ideas. It’s not often where I see multiple recipes that seize my attention. I don’t know what you are doing to creat these masterpieces, but keep it up!

    • overtimecook says

      It depends how full you stuff them. I didn’t stuff them all the way, and had plenty of filling. If you want overstuffed shells, you should half the pasta.

      • Chava says

        I don’t think I overly stuffed them, but I only had enough stuffing for 17. How much of the stuffing did you put in each one?

        Also, any idea what to do with my leftover shells? I made them in a fleishig pot so can’t make traditional cheese stuffing.

  4. Peninah says

    These look fantastic and plan on making them for Rosh Hashana. I realize that you have duplicate ingredients for the two parts, but can you share which amounts are for which? Thanks!

  5. Shoshana says

    I made this recipe into an ‘unstuffed’ version with medium sized shells. It came out delicious!!! Thanks for all of your great recipes!!

    • mollie says

      How did you make them unstuffed? I can only get small shells gf not the large stuffing kind but I so want to make this.

  6. Suzanne says

    I’ve made these before and they’re delicious! But each time I can’t quite figure out how to keep the shell closed! I use less stuffing and the shells still pop open. Not all, but quite a lot. Any hints to keep them shut?


  7. Barbara says

    These taste good, but they only made 18, and I put a scant teaspoon in each and increased the stuffing mixture! You should be more accurate with your ingredients .

  8. Miri says

    These are pretty tasty and I applaud the creative idea but with the numerous dirty dishes and patchke steps, I would not make it again. Also anyone attempting this recipe, take note of Barbara and Chava’s comments above. The recipe as is fills half a box of shells scantly.


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