Reuben Stuffed Shells with Mascarpone
By: Courtney Smith: Consumer recipe contest winner
Cream Sauce 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. Yield: 24 stuffed shells