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Pastrami Stuffed Shells with Honey Mustard Onion Sauce

May 26, 2013 by overtimecook 48 Comments

Pastrami Stuffed Shells with Honey Mustard Onion Sauce are unique, full of flavor, and a guaranteed hit!

pastrami shells 1

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 shells 2

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.

5.0 from 1 reviews
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Pastrami Stuffed Shells with Honey Mustard Onion Sauce
Author: Miriam Pascal, OvertimeCook.com
 
Ingredients
  • 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
Instructions
  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.
3.2.2925

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pastrami shells 3

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Filed Under: Appetizers, Holiday, Meat, Sides Tagged With: appetizer, dinner, Honey, jumbo shells, mustard, onions, pasta, pastrami, shells


Comments

  1. faigy says

    May 27, 2013 at 12:19 am

    I can’t wait to try these! yummm

    Reply
  2. Tali Simon says

    May 27, 2013 at 1:29 am

    While this doesn’t appeal to me for obvious reasons, I love the idea! I’ve actually never seen fleish stuffed shells before.

    Reply
  3. frugalfeeding says

    May 27, 2013 at 3:18 am

    That sounds delicious – proper comfort eating.

    Reply
  4. Ana Santos says

    May 27, 2013 at 4:37 am

    Looks and sounds delicious!

    Reply
  5. Nechamah says

    May 27, 2013 at 5:29 am

    These were a big hit. Thank you

    Reply
  6. sweetbakedlife says

    May 27, 2013 at 12:31 pm

    My husband loves pastrami and this sounds intriguing…may have to make for him!

    Reply
  7. shae pendleton says

    May 27, 2013 at 2:33 pm

    What a great idea! I never would’ve thought of this kind of a stuffing for pasta!

    Reply
  8. Carla says

    May 27, 2013 at 8:30 pm

    I’ve never heard of a such thing, but my parents will go crazy over this! (and Murray in spirit).

    Reply
  9. Aliza L says

    May 28, 2013 at 12:23 am

    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!

    Reply
  10. snookiescakes says

    May 28, 2013 at 10:44 am

    WOW! I need to make this!

    Reply
  11. Jess says

    May 28, 2013 at 4:04 pm

    This sounds awesome! Can’t wait to try it!

    Reply
  12. Yael says

    May 28, 2013 at 6:41 pm

    Do you think it would be just as good with corned beef? We’re not that fond of pastrami.

    Reply
    • overtimecook says

      May 28, 2013 at 7:57 pm

      Should be good!

      Reply
  13. Ahuva says

    June 6, 2013 at 6:19 pm

    Made these and they r DELICIOUS! thx 4 the amazing blog!

    Reply
  14. ReDress Your Life says

    June 17, 2013 at 7:41 am

    Reblogged this on 50 plus and loving life and commented:
    Don’t these look fantastic

    Reply
  15. Shani says

    September 15, 2013 at 9:23 pm

    can i freeze this raw and bake before serving?

    Reply
  16. Shani says

    September 15, 2013 at 11:37 pm

    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?

    Reply
    • overtimecook says

      September 16, 2013 at 1:09 am

      It’s not very liquidy. You can freeze some extra sauce, or make more just before serving.

      Reply
  17. Ted Luoma says

    July 21, 2014 at 6:59 pm

    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!

    Reply
  18. Ruthy says

    September 11, 2014 at 9:27 am

    Pinned it to save for later 🙂

    Reply
  19. Chavy says

    September 14, 2014 at 2:19 am

    Can I replace the white wine with something else or omit it?

    Reply
    • overtimecook says

      September 15, 2014 at 10:32 am

      Broth (vegetable or chicken) would be your best bet.

      Reply
  20. Chava says

    September 15, 2014 at 10:21 am

    Is there enough filling for the entire box of shells, or should I only try to do half?

    Reply
    • overtimecook says

      September 15, 2014 at 10:29 am

      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.

      Reply
      • Chava says

        September 17, 2014 at 8:20 am

        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.

        Reply
  21. Peninah says

    September 19, 2014 at 11:46 am

    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!

    Reply
  22. Esther says

    October 1, 2014 at 3:56 pm

    Should I use sweet white wine or dry?

    Reply
  23. Shoshana says

    December 14, 2014 at 3:16 pm

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

    Reply
    • mollie says

      December 24, 2014 at 4:16 pm

      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.

      Reply
    • Ayelet Goldberg says

      September 9, 2018 at 10:06 am

      How did you do the unstuffed version

      Reply
  24. Blima says

    December 18, 2014 at 9:28 pm

    I am in the middle of making it. It looks amazing! what type of white wine? dry or sweet or doesn’t mater?

    Reply
  25. Suzanne says

    February 4, 2015 at 4:12 pm

    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?

    Thanks!

    Reply
  26. Shevy says

    May 14, 2015 at 12:00 pm

    Why type of white wine did you use?

    Reply
    • overtimecook says

      May 14, 2015 at 1:27 pm

      Dry white wine, but whatever you have will work.

      Reply
      • Leah says

        December 11, 2016 at 1:36 pm

        Can I skip the wine altogether? Or what can I replace it with?

        Reply
  27. Barbara says

    May 18, 2015 at 10:42 pm

    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 .

    Reply
  28. Miri says

    July 16, 2015 at 11:38 am

    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.

    Reply
  29. Bela says

    September 10, 2015 at 8:50 pm

    What sauce can I do instead of honey mustard or a tomato based? Or what can I use instead of mustard?

    Reply
  30. Devora says

    September 11, 2015 at 1:16 pm

    I made these last year, and they were delicious. Huge hit. BUT…they required a lot of steps and even though I doubled the filling and sauce recipe for one package of shells, I didn’t think it was enough. I would probably make this again, given the taste but I would triple both the sauce and filling recipe.

    Reply
  31. Patricia says

    September 13, 2015 at 5:21 pm

    Hi Miriam…could you detail exactly what measurements go with the pastrami vs what measurements go with the onions…this confused me and not sure how this recipe will come out…I’m crossing my fingers. Thanks!!

    Reply
  32. SARAH says

    September 26, 2016 at 9:33 am

    DO YOU THINK IT WOULD WORK WITH MUSHROOM SAUCE OR SOME OTHER SAUCE WITHOUT MUSTARD

    Reply
    • overtimecook says

      September 27, 2016 at 4:07 pm

      You’re welcome to try it. I can’t say for sure as I haven’t tried it.

      Reply
  33. Rock says

    October 5, 2016 at 1:25 am

    Can i use red wine instead of white wine?

    Reply
    • overtimecook says

      October 5, 2016 at 12:18 pm

      I don’t recommend it.

      Reply
  34. Rock says

    October 9, 2016 at 10:21 am

    I bought pastrami cubed squares, the ones that are cooked already as in coldcuts. Should i still sautee them in onion? Maybe for 2-3 minutes?

    Reply
  35. Yehudis says

    July 29, 2018 at 8:53 am

    How come the version of this recipe in your new cookbook is different, most significant here you say one 6 oz pkg of pastrami while in the cookbook it says 12 oz. but you keep the amt of onions the same, 3 large ones. and then the seasoning is different?

    Reply
  36. Ariella says

    August 9, 2018 at 11:12 am

    Can I freeze it before I bake it, then thaw and bake?

    Reply
  37. Kim Snyder says

    October 11, 2020 at 9:53 pm

    I made these for the first time for Sukkos. My husband said – and I quote – “OMG they were like little pasta cups of deliciousness!” This recipe will definitely go in my holiday rotation. Thanks, Miriam!

    Reply

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