We’ve seen stuffed pasta shell recipes making a recent resurgence, and thought we would put a Dan-Good spin on them! We stuffed ours with seasoned Italian sausage, ricotta, and a lot of Dan-Good flavor! From there, we threw them on the smoker to finish for a unique, smokey, cheesy pasta that everyone should try.
So, the first step to making stuffed shells is cooking them al dente. This will allow you to work with them a little more aggressively without them breaking or without overcooking them once they are stuffed. For this, cook the noodles until they are still a bit firm and crisp.
Next, you want to make your filling. Let your ricotta cheese sit out at room temperature for a bit. Cook up about half a lb of Italian sausage and season with Dan-O’s. Add it to your cheese mixture with some minced parsley and get to stuffing!
Finally, you have the smoking portion. These shells really don’t take long to smoke, only about 20-30 minutes. Make sure you have clear smoke and that it’s not billowing, or your dish will be overly smoky. You can make this recipe without a smoker or even on a grill, by the way, but what fun is that?!