What better way to celebrate Easter (or any holiday) than with a big skillet of cheesy, saucy, Lamb & Sausage Stuffed Pasta Shells?! It’s comfort food, designed for sharing, and Chef Tom is cooking it up on the Yoder Smokers YS640s Pellet Grill!
Lamb & Sausage Stuffed Pasta Shells
36 shells, 12 servings
- 12 oz jumbo pasta shells
- Saica Sicilian Extra Virgin Olive Oil, as needed
- 4 oz fontina cheese, grated
- 4 oz provolone cheese, grated
- Cattleman’s Grill Italiano Seasoning, as needed
For the filling:
- 1 lb ground lamb
- 1 lb hot Italian sausage
- 1 tbsp Code 3 spices Grunt Rub
- 1 lb spinach leaves
- 1 1/2 cup ricotta cheese
- 1/2 cup fine ground parmesan cheese
- 2 eggs, beaten
For the tomato sauce:
- 1 (28 oz) can Ciao San Marzano Tomatoes
- 1/4 cup pesto
- 1 tbsp Cattleman’s Grill Italiano Seasoning
- 1/4 cup heavy cream
Purchase Items in this Recipe
Preheat your Yoder Smokers YS640s Pellet Grill to 425ºF, set up for indirect grilling.
Bring a large pot of water to a rolling boil. Add the pasta, bring the water back to a boil and cook until al dente (not completely softened), about 8 minutes. Strain off the pasta. Discard the water. Place the pasta in a bowl and drizzle with about two tablespoons Saica Extra Virgin Olive Oil. Toss to coat. This will help prevent the pasta from sticking.
Place the ground lamb, Italian sausage and Code 3 spices Grunt Rub in a Lodge 10” Cast Iron Skillet. Cook the sausage over medium high heat until browned on the surface and cooked through. Scoop the sausage out of the skillet with a slotted spoon. Place the sausage in a bowl.
Pour half of the grease from the skillet into the large empty pot used to boil the pasta. Add the spinach to the pot and cook over medium heat until wilted, about 5 minutes. Remove the spinach from the pot. Transfer to the strainer. Let cool before pressing the liquid out of the spinach. Mince the cooked drained spinach.
To make the tomato sauce, add the Ciao San Marzano Tomatoes, pesto and Cattleman’s Grill Italiano Seasoning to the Lodge 10” skillet used to cook the sausage. You should still have a couple of tablespoons of grease in the skillet. Bring to a simmer. Break up the tomatoes with a wooden spoon. When the sauce begins to thicken, add the heavy cream. Stir and return to a simmer. Turn the heat to low and let it sit warm.
To make the filling, add the minced spinach, ricotta and parmesan cheeses and beaten eggs to the bowl of cooked sausage. Mix well.
Fill each shell with a generous two tablespoons of the filling. You should have about stuffed shells. You will have extra pasta. It’s wise to make extra, as some will be damaged during the cooking process. Enjoy the scraps as a snack!
You might also enjoy: Braised Lamb Shanks
Divide the tomato sauce evenly between two Lodge 10” Cast Iron Skillets (or work in batches).
Divide the stuffed shells between the two skillets, nestling them into the tomato sauce. Top the shells with the grated fontina and provolone. Sprinkle more Cattleman’s Grill Italiano Seasoning on top of the cheese.
Transfer the skillets to the second shelf of the grill. Cook until the shells are fully tender and the cheese on top is melted and beginning to brown, about 45 minutes.
Remove the Lamb & Sausage Stuffed Pasta Shells from the grill and serve immediately.