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5 from 1 vote

Kielbasa Potato Stuffed Shells

Kielbasa Potato Stuffed Shells is a new twist on the classic recipe - shells are stuffed with mashed potatoes, sauerkraut, kielbasa and cheese.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Entree, Pasta, Pork
Cuisine: American, Polish
Keyword: homemade kielbasa, kielbasa potato stuffed shells, pasta and mashed potatoes, pierogi pasta, pierogi stuffed shells
Servings: 4 servings
Calories: 565kcal
Author: NicholeL

Ingredients

  • 16 jumbo pasta shells

Filling

  • 8 oz kielbasa
  • 1 cup mashed potatoes prepared
  • ¼ cup sauerkraut
  • ½ cup shredded cheddar cheese divided
  • 1 teaspoon salt
  • 1 teaspoon pepper

Sauce

  • 2 tablespoon unsalted butter
  • 1 tablespoon all purpose flour
  • 1 cup milk
  • ½ cup grated Parmesan cheese
  • salt and pepper to taste
  • 1 teaspoon dried parsley for garnish, optional

Instructions

  • Preheat the oven to 350 degrees. Spray an 8x8 baking dish with cooking spray. Set aside.
  • Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook according to package directions for al dente, 8-12 minutes. Drain and set aside.
    16 jumbo pasta shells
  • Heat a medium skillet over medium high heat. Add in kielbasa and cook, crumbling until browned.
    8 oz kielbasa
  • In a large bowl, combine prepared mashed potatoes, cooked kielbasa, sauerkraut and ¼ cup of shredded cheddar cheese. Stir until combined and season with salt and pepper. Set aside.
    1 cup mashed potatoes, ¼ cup sauerkraut, ½ cup shredded cheddar cheese, 1 teaspoon salt, 1 teaspoon pepper
  • Prepare the cheese sauce - melt butter in the same skillet you cooked the kielbasa in. Then whisk in the flour and cook for 1 minute. Pour in the milk while whisking. Bring to a simmer, stirring until thickened. Remove from the heat and stir in the Parmesan cheese, salt and pepper to taste.
    2 tablespoon unsalted butter, 1 tablespoon all purpose flour, 1 cup milk, ½ cup grated Parmesan cheese, salt and pepper
  • Spread the cheese sauce on the bottom of the prepared baking dish.
  • Spoon a heaping tablespoon of the filling mixture into each of the shells, placing open side up in the prepared baking dish. Sprinkle the remaining ¼ cup of shredded cheddar cheese on top.
  • Bake for 15-20 minutes, or until the cheese on top is melted and lightly browned.
  • Remove from the oven, garnish with dried parsley if desired and serve immediately.
    1 teaspoon dried parsley

Notes

Nutritional data is based on 1 serving of this recipe being 4 stuffed shells. 

Nutrition

Serving: 1serving | Calories: 565kcal | Carbohydrates: 43g | Protein: 24g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 1460mg | Potassium: 507mg | Fiber: 2g | Sugar: 5g | Vitamin A: 530IU | Vitamin C: 14mg | Calcium: 334mg | Iron: 2mg