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Reuben Stuffed Shells

Prep Time:

Cook Time:


24 Shells


About the Recipe

Finger food at its finest with large shells stuffed with a mixture of Crave Brothers Mascarpone and corned beef.


  • 2.5 lb. (approx.) corned beef

  • flat cut 32 oz. chicken stock

  • 24 jumbo shells

  • 2 Tablespoons butter

  • 8 oz Crave Brothers Farmstead Mascarpone

  • 1 cup Thousand Island Dressing

  • 6 slices rye bread, cut into ½ inch pieces

  • 2 Tablespoons butter, melted

  • 1 ¼ cups sauerkraut, drained

  • 8 oz. block Swiss cheese, shredded, divided

  • 1 egg


Corned Beef:

In a slow cooker, add corned beef and chicken stock: On low heat cook for about 8 hours.

Remove from slow cooker; remove fat. Chop into pieces.

Jumbo Shells:

Cook shells according to box directions. Drain; set aside

Mascarpone Cream Sauce: In a medium sauce pan over medium heat, add melted butter, mascarpone; stir until blended.

Add dressing; stir until blended. Set aside.

Rye Bread Croutons:

Preheat oven 400 ˚ F. Place rye bread pieces on a cookie sheet.

Drizzle with 2 Tablespoons melted butter; mix until bread is coated.

Bake for 15-20 minutes or until crunchy. Stirring halfway through baking time.

Assembling and Cooking directions:

Preheat oven to 350 ˚ F. In a large mixing bowl add corned beef, sauerkraut, 1 cup shredded swiss cheese, and egg; stir until blended. Using a 9 X 13 pan, coat bottom of pan with cream sauce (just enough to lightly cover bottom so the shells don’t stick). Stuff the shells with the corned beef mixture, place in pan. Pour the remaining sauce over shells. Sprinkle remainder of cheese on top. Cover with foil; Bake 50 minutes. Garnish with croutons. Serve immediately.

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