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.
Servings: 4 servings
Calories: 565kcal
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
