Recently Scott and I hosted a potluck dinner. To be 100% honest, I was a bit dubious of the idea at first – visions of tuna casseroles and cubed processed cheese plates swam to mind. Not that I have anything against a good casserole, mind you, but it was just not what I was in the mood for that weekend.
OH BUT THEN!
I remembered my mom’s potluck standby – baked stuffed shells. My mom prides herself on her stuffed pasta recipes, both because they’re totally delicious and because she can make pans of them in advance and freeze them in the gigantic chest freezer in her basement. (Can you hear my jealousy of her freezer? I thought you might…)
So while I didn’t have a batch in my freezer ready to whip out, I figured I had a free day and I could whip them up. My major change to my mom’s recipe was to add some frozen spinach to the stuffing. I thought that would be pretty, it’s traditional, and then I could fool myself into thinking they were more healthy that way… because a box of spinach TOTALLY offsets the three different kinds of cheese, right?
Umm… anyway, back to the baked stuffed shells. This was the first time I had put them together unsupervised. I found the stuffing pretty easy, but stuffing the shells took a long time. Fortunately, I made a double batch and tossed one pan in the freezer. Next potluck, watch out!