Pastrami Stuffed Shells with Honey Mustard Onion Sauce
  • 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
  1. Boil pasta according to package directions and set aside.
  2. Preheat oven to 350.
  3. In a medium pot, sautee the onions in oil over a medium-low flame until translucent.
  4. 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.
  5. Add the mustard, garlic powder and ⅓ of the sauteed onions. Sautee for an additional 5 minutes, then set aside to cool.
  6. 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.
  7. 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.
  8. Cover the pan tightly and bake at 350 for 30 minutes.
  9. Remove from oven and serve hot.
Plan Ahead:
  1. This dish freezes nicely. For best results, add additional sauce when reheating.
Recipe by Overtime Cook at