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Spicy Stuffed Shells


As submitted for the Ro*Tel Across America Recipe Contest
(I didn’t make the top 10, but I was one of the 10 runners-up.  Not bad, if I do say so myself.)



12 ounces andouille sausage
6 ounces (approximately) jumbo pasta shells (about half of a box)
4 ounces monterrey jack cheese (shredded)
4 ounces goat cheese
½ cup roasted red pepper (chopped)
1 ear sweet corn, roasted, removed from cob (about ½ cup)
1 cup chopped fresh baby spinach
1 egg
¼ cup Italian seasoned bread crumbs
1 can Ro*Tel tomatoes & green chiles
Olive oil as needed
Kosher salt as needed


You will also need:

Indoor or outdoor grill
Large pot
Several small bowls
1 large bowl
Large rubber spatula or spoon
1 baking dish
Aluminum foil



Rub corn with olive oil (or butter) and place on indoor or outdoor grill over medium high to high heat. Grill while turning occasionally to get all sides just slightly charred (while doing other things). Set aside to cool slightly. Once cool enough to handle, remove corn from cob by holding the cob up on end and slicing downward with a sharp knife and pressing against the cob with the knife. Transfer corn to a bowl and set aside.

Put a pot of water on to boil. Add several good pinches of kosher salt. Once boiling add pasta and boil for approximately 8 minutes. Drain and allow to cool.

Cut andouille sausage into pieces by quartering lengthwise then slicing into ¼ to ½ inch thick pieces. Place just a little olive oil in a skillet and set over medium high heat. Once hot, add sausage pieces and reduce heat to medium. Allow the sausage to not only brown but also cook out some of the fat. Once browned, remove to a paper towel lined bowl to absorb some of the grease. Set aside.

Chop up roasted red peppers and baby spinach place in bowls and set aside. Lightly whisk egg in a separate bowl and set aside.

In a large bowl add sausage, peppers, spinach, corn, bread crumbs, egg and both the Monterrey Jack and goat cheeses. Using a large spatula or spoon, mix all ingredients until all are evenly distributed.

By hand, stuff each shell until full but not over-flowing and place in a baking dish. Top the shells with 1 can of Ro*Tel tomatoes. Cover with foil and bake at 350 for 20 minutes. Remove foil and bake for an additional 10 minutes.


Rub down your corn with some butter or oil and grill, turning occasionally, until there is some browning on each side.


Cut up the andouille sausage into small pieces by quartering lengthwise and slicing into 1/4 inch slices.  Cook in a skillet over medium high heat until lightly browned.


In a large bowl, combine sausage, cheeses, corn (removed from the cob), roasted red peppers, spinach, egg and bread crumbs and mix together until all ingredients are evenly distributed.

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By hand, fill each cooked shell.


Top the shells with the Ro*Tel tomatoes and chilies and bake at 350 F covered for 20 minutes, then uncovered for another 10 minutes.




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