Stuffed Shells
nestled in a Creamy Tomato Sauce + a Spring Lunch menu
Maybe it’s just me, but the words “Stuffed Shells” don’t conjure up great food memories for me. The renditions I’ve had were typically swimming in a jarred sauce (and not Raos) and stuffed with a pretty bland ricotta filling. These are NOT that. The filling is packed with flavor and the homemade sauce has a heavy pour of white wine and bolstered with heavy cream. I find any baked pasta dish so homey and comforting, and these totally check that box.
My cooking inspiration often comes from things in my pantry (a box of jumbo shells) that need to be used up (a can of San Marzano tomatoes). For my crew I’d typically incorporate some kind of meat, like sausage in this case. But my lovely night nurse, Camille, gave up meat for lent so she was my inspiration. Camille comes later on in the evening, so I don’t make her dinner every night, but food is how I show my appreciation. She takes such wonderful care of Luca and has given us the gift of sleep, that any chance I get to feed her, I’ll take it. Hence, these stuffed shells became vegetarian - which is just fine by me!
The recipe is at the bottom of this email. It is a one pot + a pasta pot recipe- that is, if you do your cooking in a pot that can be baked in. I love using my Le Creuset brasier for this - it’s my favorite pan I own in general. But you can also use any baking dish large enough to fit all the shells. Watch my Reel on instagram for a visual.
A Spring Lunch
This week I dropped off lunch for my daycare’s staff. It’s the least I can do - these women take incredible care of Dean. Can you imagine caring for 7 children day in and day out?? I can’t! As always, everything was made in stages over the course of a week. I even made the tart and pie crusts last week and froze them in the pans. I’m not kidding about “anything you can do ahead, do it!”. Maybe you’ll find some inspiration if you need something to make for the holiday.
Here’s what I made:
Mushroom, Leek & Gruyere Quiche: no recipe for this. Homemade Pie Crust+ Sautéed Mushrooms & Leeks + Shredded Gruyere + the Egg Custard. I added some thyme leaves to my pie crust which is a fun touch.
Beet & Quinoa Salad w. Goat Cheese: If you’re a paid subscriber you can go back in the archives and find this recipe under March 2021 “Quinoa & Beet Salad”
Spicy Squash Soup: recipe here
Lemon Tart with Whipped Cream: I used this Dave Tanis Recipe from NYTimes Cooking. But I added piped Whipped Cream & Berries. One of my assistants told me to add a scoop of greek yogurt into my whipped cream. She was right! It’s tangy and delicious.
What I’m Loving This Week:
Ipsa Provisions: Check these guys out! It’s a very cool new frozen meal delivery service. They sent me a bag of meals to try out right after Luca was born and it was really the gift that kept on giving. Unfortunately, they only deliver to NYC and parts of NJ right now. But their frozen meals are great inspiration for what YOU could be making and freezing at home. Their branding is also spot on, which we all know I’m a sucker for.
Trader Joes Hold The Cones: These are frozen mini ice cream cones… need I say more? This week we all rekindled our love with them. Vanilla is the best one IMO.
Seeduction Bread at Whole Foods: So, again, I think this might be regional. But I’m not entirely sure. There is a bread sold at the Whole Foods around NYC/NJ called Seeduction. OMG. I went to a friend's house for lunch and they had this out with soft butter. It’s incredible. If you see it in your Whole Foods, snag one.
