Lamb & Sausage Stuffed Pasta Shells


What better way to celebrate Easter (or any holiday) than with a big skillet of cheesy, saucy, Lamb & Sausage Stuffed Pasta Shells?! It’s comfort food, designed for sharing, and Chef Tom is cooking it up on the Yoder Smokers YS640s Pellet Grill!

Full recipe:

W3Schools For professional & delicious BBQ results everytime, try 2 Gringos Chupacabra's Texas Style Rubs & Seasonings!

32 replies
  1. Andrew Watson
    Andrew Watson says:

    I'm surprised the USA does not eat more lamb, it has far more flavour than beef when just cooked.

    Looked fantastic.

    I do a version that has tuna, eggs, cheese and black olives in pasta shells and that is fantastic also.

  2. Chad Brunswick
    Chad Brunswick says:

    I'm sure you guys have a lot of these videos made weeks in advance, but ya'll should really consider making stuff that the everyday person would make and use ingredients/tools that everyday people have. Show us how to get dough consistencies/mixtures without all the crazy fancy equipment. Show us how to get flavors without having to buy a super specific BBQ rub. Use hamburger meat, pork, or chicken instead of ground lamb… I know it's not as nice sounding to use those ingredients, but that's what we have available to us right now.

    It would just be nice to see more videos that have ingredients that the everyday person has. Especially at a time like this when more people are cooking at home for the first time in years. I love the videos you guys make, but they aren't relatable at all. That's why all the top videos you guys have are beef, pork, and chicken videos. Because that's what we have access too.

    Anyway, still love ya'lls stuff, but it would be nice to see something realistically doable at the this day in time (during the virus). And I'm not saying that about this specific recipe (it's just meat and noodles), but in general i guess.

  3. Alex Pisano
    Alex Pisano says:

    Great idea and flavours but realistically who is going to do that, take that filling and make it into a different style lasagna, make it more relatable to the public.

  4. Alessio Verzegnassi
    Alessio Verzegnassi says:

    Sorry guys but this recipe is not italian flavor, provolone and fontina at the same time it’s too much. Please try to use fresh erbs for the tomato sauce, fresh garlic and fresh onion is much better, don’t use season rub.

  5. Rita C
    Rita C says:

    I just clicked on the link saying to myself "Yaaay it's Chef Britt" but then I saw Chef Tom, which is also great but not as cool. I haven't watched it yet but thanks for the recipe already :).

  6. Dan T
    Dan T says:

    Just one time I want to see a look of utter disappointment when taste testing. Just to make it more relatable to my cooking something new for the first time.

  7. Ron Burgundy
    Ron Burgundy says:

    But…where are we supposed to get pasta shells? Do you also have a stockpile of toilet paper you are withholding? Ah, no problem. I'll just make them from scratch. Let's see, flour and eggs…err wait. Those don't exist anymore either. Guess I'll just have to let you cook and eat the monitor.


Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *