Stuffed Pasta Shells with Hot Genoa Salami

Prep Time: 15 minutes
Cook Time: 40 minutes
Serving Size: 6
Stuffed Pasta Shells with Hot Genoa Salami

This rich and creamy stuffed pasta is sure to add a spicy kick to your dinner table.


  • 24 jumbo pasta shells
  • 2 tbsp (30 mL) butter
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1/4 tsp (1 mL) each salt and pepper
  • 12 oz (350 g) cooked large shrimp, chopped
  • 2 cups (500 mL) small broccoli florets
  • 3/4 cup (175 mL) frozen peas, thawed
  • 1 pkg (150 g) Mastro® Hot Genoa Salami, chopped
  • 1 1/2 cups (375 mL) 35% whipping cream
  • 1/3 cup (75 mL) sour cream
  • 1 1/2 cups (375 mL) shredded Cheddar cheese
  • 1/2 cup (125 mL) grated Parmesan cheese


  1. Preheat oven to 350°F (180°C). Cook pasta shells according to package directions until almost tender but still slightly firm. Drain and rinse under cold water; drain well and place on damp tea towel.
  2. Melt butter in large skillet set over medium heat; cook onion, garlic, salt and pepper for 2 to 3 minutes or until softened. Add shrimp, broccoli, peas and salami. Set aside.
  3. In saucepan set over medium heat, bring cream and sour cream to simmer; whisk in Cheddar cheese.
  4. Spoon filling into pasta shells. Arrange in greased 11- x 8-inch (2 L) baking dish. Pour cream mixture over top; sprinkle with Parmesan cheese.
  5. Bake for 15 to 25 minutes or until top is golden and edges are bubbling.
  6. Tip: Substitute shredded cooked chicken for shrimp if desired.

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