Who knew pasta could be such a canvas for comfort? These Easy Cheesy Reuben Stuffed Shells—what a mouthful, literally and figuratively—are like a cozy blanket for your taste buds. It’s like someone took your favorite deli sandwich, gave it a big hug, and wrapped it in pasta.
Steps
- Preheat your oven to 350°F. In a skillet, melt butter over medium heat, then add minced garlic and cook for about a minute. Stir in chopped parsley, then toss in cubed pumpernickel bread to coat.
- Spread the coated bread cubes onto a baking sheet and bake them for 10 minutes until they turn crisp. Allow them to cool before crumbling them into small pieces and set aside.
- Cook jumbo pasta shells al dente according to package instructions. Spray a 9×13-inch casserole dish with nonstick cooking spray and set it aside.
- In a large bowl, combine most of the shredded corned beef, Swiss cheese, drained sauerkraut, softened cream cheese, and Thousand Island dressing, mixing everything well.
- Stuff each cooked shell with the corned beef mixture and place them in the prepared baking dish. Sprinkle reserved Swiss cheese and corned beef over the top.
- Add crumbled croutons on top of each stuffed shell. Bake in the oven for 15 minutes until the cheese is bubbly and melted.
- Once baked, drizzle additional Thousand Island dressing over the stuffed shells before serving.
Ingredients
- 3 slices pumpernickel bread, cubed
- ½ teaspoon minced garlic
- ¼ cup (57 g) unsalted butter
- ½ teaspoon chopped fresh parsley
- 25-30 jumbo pasta shells, cooked al dente
- 8 ounces (227 g) shredded corned beef, divided
- 4 ounces cream cheese, softened
- 1½ cups (169.5 g) shredded Swiss cheese, divided
- 16 ounces (454 g) drained sauerkraut
- ? cup (85 g) Thousand Island dressing
FAQ
- Can I use store-bought croutons instead of homemade ones?
- Yes, you can substitute homemade croutons with store-bought ones. However, using homemade pumpernickel croutons can add a unique touch and enhance the flavor profile of the dish.
- Is there an alternative to corned beef for this recipe?
- While corned beef is traditional for a Reuben, you can experiment with other deli meats like pastrami or even a vegetarian substitute if desired.
- How should I store the leftovers?
- Store any remaining Reuben stuffed shells in an airtight container in the refrigerator. They will stay fresh for up to four days.
- Can I make this dish ahead of time and freeze it?
- Absolutely! Prepare the dish as instructed but do not bake it. Place the stuffed shells in a 9×13 inch aluminum pan, cover with aluminum foil, and note the baking instructions and date. It can be stored in the freezer for up to three months. When ready to serve, bake uncovered at 350°F for 45 minutes.
- What can I use if I don’t have Thousand Island dressing?
- If you don’t have Thousand Island dressing, you can make a quick homemade version by mixing mayonnaise, ketchup, and a bit of relish. Alternatively, Russian dressing can also be a good substitute.
Tips
- When making homemade croutons, use pumpernickel bread to retain the traditional Reuben flavor. Ensure the bread cubes are well-coated with butter, garlic, and parsley before baking for a crisp texture.
- For a personal touch, consider making your own corned beef instead of using store-bought. This can enhance the flavors and freshness of your stuffed shells.
- To prepare ahead, assemble the stuffed shells in an aluminum pan and freeze them before baking. Label the pan with the dish name and cooking instructions to ensure easy preparation later.
- If you’re short on time, feel free to substitute homemade Thousand Island dressing with a store-bought version; it will still provide that classic Reuben taste.
Equipment
- Jumbo pasta shells
- 9×13-inch aluminum pan (for freezing)
- Nonstick cooking spray
