YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
There’s something decadent about a creamy mushroom pasta dish, but when it’s gently smoked on the Yoder, it transforms into something unforgettable. These pasta shells are stuffed with a rich, garlicky blend of sautéed mushrooms, shallots, and spinach, kissed with dry white wine and swirled into a velvety parmesan cream sauce. Every bite is earthy, comforting, and elevated by that subtle wood-fired flavor from the YS640S pellet grill.
Whether you’re looking to impress at a backyard dinner or bring a little fine-dining flair to your smoker game, this recipe has your name all over it!
—
Recipe from @terri.harrigan on Instagram
Learn more about the Yoder Smokers YS640S
INGREDIENTS
INSTRUCTIONS
1. Preheat the Yoder: Set your Yoder YS640 smoker to 300°F. Use a mild wood pellet blend like oak or maple for subtle, complementary smoke.
2. Cook the Pasta: Boil the shells in salted water until just al dente. Drain and set aside to cool slightly.
3. Sauté the Filling: In a cast iron skillet over medium heat, add olive oil and butter. Once melted, add the shallots and garlic. Sauté until fragrant. Add mushrooms and cook until they release their moisture and begin to caramelize. Toss in the chopped spinach and cook until wilted.
4. Deglaze and Build the Sauce: Pour in the white wine and let it reduce for 2–3 minutes. Stir in the cream, cream cheese, and Parmesan. Season with SPG, black pepper, and red pepper flakes. Stir until the sauce is smooth and coats the back of a spoon.
5. Stuff and Smoke: Fill each shell with the creamy mushroom mixture and arrange them in a cast iron skillet or foil pan. Pour any extra sauce around the shells. Place the skillet on the Yoder and smoke for 35–45 minutes until the tops are golden and the edges bubble.
6. Serve: Sprinkle with fresh parsley, an extra grating of Parmesan, and serve warm straight off the smoker. The combination of creamy and smoky is a total flavor bomb.
⸻
Pro Tip: Use a wine you’d drink—not just any cooking wine. A good dry white (like Sauvignon Blanc or Pinot Grigio) will elevate the whole dish and pair beautifully on the plate.
There’s something decadent about a creamy mushroom pasta dish, but when it’s gently smoked on the Yoder, it transforms into something unforgettable. These pasta shells are stuffed with a rich, garlicky blend of sautéed mushrooms, shallots, and spinach, kissed with dry white wine and swirled into a velvety parmesan cream sauce. Every bite is earthy, comforting, and elevated by that subtle wood-fired flavor from the YS640S pellet grill.
Whether you’re looking to impress at a backyard dinner or bring a little fine-dining flair to your smoker game, this recipe has your name all over it!
—
Recipe from @terri.harrigan on Instagram
Learn more about the Yoder Smokers YS640S
INGREDIENTS
INSTRUCTIONS
1. Preheat the Yoder: Set your Yoder YS640 smoker to 300°F. Use a mild wood pellet blend like oak or maple for subtle, complementary smoke.
2. Cook the Pasta: Boil the shells in salted water until just al dente. Drain and set aside to cool slightly.
3. Sauté the Filling: In a cast iron skillet over medium heat, add olive oil and butter. Once melted, add the shallots and garlic. Sauté until fragrant. Add mushrooms and cook until they release their moisture and begin to caramelize. Toss in the chopped spinach and cook until wilted.
4. Deglaze and Build the Sauce: Pour in the white wine and let it reduce for 2–3 minutes. Stir in the cream, cream cheese, and Parmesan. Season with SPG, black pepper, and red pepper flakes. Stir until the sauce is smooth and coats the back of a spoon.
5. Stuff and Smoke: Fill each shell with the creamy mushroom mixture and arrange them in a cast iron skillet or foil pan. Pour any extra sauce around the shells. Place the skillet on the Yoder and smoke for 35–45 minutes until the tops are golden and the edges bubble.
6. Serve: Sprinkle with fresh parsley, an extra grating of Parmesan, and serve warm straight off the smoker. The combination of creamy and smoky is a total flavor bomb.
⸻
Pro Tip: Use a wine you’d drink—not just any cooking wine. A good dry white (like Sauvignon Blanc or Pinot Grigio) will elevate the whole dish and pair beautifully on the plate.
