Reuben Stuffed Shells takes one of my favorite sandwiches, the Reuben, and packs all that flavor into a jumbo pasta shell. Homemade croutons make sure that you won’t miss out on the rye bread that Reubens are known for. If you love the flavor of Reubens, be sure to try my Reuben Dip and Reuben Sliders!
Reuben Stuffed Shells
As a kid, I never liked sauerkraut, so I shied away from ever enjoying the popular Reuben Sandwich. I was definitely missing out! Since my taste buds have decreased (which they do as we get older), I actually have become of fan of sauerkraut’s salty and sour flavor! Plus, sauerkraut actually has some health benefits, being that it is a good source of fiber and the fermented cabbage produces probiotics that keep our digestive system on track.
Reuben Stuffed Shells Ingredients
Croutons: I made homemade pumpernickel croutons to go with these Reuben Stuffed Shells. They really add an extra special touch to this recipe!
Corned Beef: Of course I had to add the classic meat served on a reuben…corned beef! Store-bought will work, but if you are feeling ambitious you could even make your own corned beef for this recipe.
Dressing: I added a hefty drizzle of my homemade thousand island dressing over these stuffed shells. You could absolutely use store-bought too, if that is what you have on hand!
How to Freeze
I feel so accomplished when I have at least one meal prepped for the week! To freeze, simply prepare the meal following the instructions, but don’t bake it. The only difference is to place the stuffed shells in a 9×13 inch aluminum pan. Cover it with aluminum foil and don’t forget to write the name of the dish and the instructions, along with the date. When you are ready to bake it, take it out of the freezer, uncover it, and bake it for 45 minutes at 350°F. This will last up to 3 months in the freezer.
How to Store
These Reuben stuffed shells will last up to four days stored in an airtight container in the refrigerator.
More Stuffed Shells Recipes
Reuben Stuffed Shells
Ingredients
Croutons
- 3 slices pumpernickel bread, cubed
- ½ teaspoon garlic, minced
- ¼ cup (½ stick / 57 g) unsalted butter
- ½ teaspoon fresh parsley, chopped
Stuffed Shells
- 25-30 jumbo shells, cooked al dente according to package instructions
- 8 ounces (227 g) corned beef, shredded, divided
- ½ block (4 ounces) cream cheese, softened
- 1½ cups (169.5 g) Swiss cheese, shredded, divided
- 16 ounces (454 g) sauerkraut, drained
- ⅓ cup (85 g) Thousand Island dressing
Instructions
Croutons
- Preheat oven to 350°F.
- In a large skillet over medium heat, melt the butter.
- Add garlic and cook for one minute.
- Add parsley and stir to combine.
- Add bread cubes and toss to coat. Place directly on a baking sheet.
- Bake for 10 minutes, or until crisp. Allow to cool.
- Crumble the croutons into small pieces. Set aside.
Stuffed Shells
- Spray a 9×13-inch casserole dish with nonstick cooking spray. Set aside.
- In a large bowl, add corned beef (reserve 3 tablespoons for topping), ½ cup of Swiss cheese, sauerkraut, cream cheese, and Thousand Island dressing. Mix well.
- Fill the cooked shells with the corned beef mixture. Place into the prepared baking dish.
- Top with the reserved Swiss cheese and corned beef.
- Add crumbled croutons to the top of each stuffed shell.
- Bake for 15 minutes, or until the cheese is bubbly.
- Drizzle the Thousand Island dressing over the noodles and serve.
Did you make this recipe?
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