So I have to tell you, I thought I would be sharing about three recipes for stuffed shells.
This was one of those recipes that I thought I’d test a couple of times; stuffed shells sounded like a technique that I would need multiple chances to master.
Well, sort of right…
Good news: I mastered the shells!
Bad news: they are way too much work for yours truly.
For a special night or a holiday gathering, I could easily see myself whipping up a giant casserole dish of these babies, but for a meal during the middle of the week?
Fat chance. :p
Why didn’t anyone tell me how slippery cooked shells are?
Or how freaking hot they are?
Okay, maybe you are supposed to let them cool a bit, but for impatient (and forever hungry) individuals like myself,
“Ain’t nobody got time for that!”
I needed my stuffed shells immediately. So although the steps don’t seem particularly difficult in and of themselves, the actual assembly of said shells quickly becomes a hot mess in my kitchen.
“When does her kitchen not involve hot messes? Why did no one teach this girl some hand-eye coordination?!”
But, all of these trials and tribulations aside: these were good.
As in….”woah, these are how stuffed shells should always taste.”
Some healthy heaping handfuls of spinach, combined with chopped bacon make for a savory, hearty filling, while throwing the leftover bacon grease into the tomato sauce ensures you get all the bacon-y-ness you deserve.
Yes, you deserve bacon.
EVERYONE GETS BACON!
Top it with panko breadcrumbs before popping it in the oven, and you have yourself a perfect pasta dish for any special occasion.
Though I complain about slippery shells and hot messes, I will admit that these were absolutely worth the work and wait. I’ve had decent store-bought stuffed shells before, but none compare to making them fresh. The filling itself is 10x better for sure!
I’m actually heading to the kitchen to polish off the rest of them as we speak. 😉
So enjoy your weekend, and I’ll see you first thing Monday!