One surefire way to determine the success of a recipe is to eat the dish every night for a week and if you find yourself craving more after it’s gone, you know you’ve got a winner. For instance, you know a batch of baked shells is worth sharing with the world (and by “the world” I mean my mother and the three other kind souls that read my blog) when you single-handedly take down three-quarters of the pan and, when they’re finally gone, you find yourself wishing for just one more dinner’s worth. Forgive me for a moment while I lament the fact that these little beauties will not be my dinner again tonight.
Alright, I’ve had a moment to compose myself and I’m ready to tell you all about these spring vegetable stuffed shells. The shells have been stuffed with a filling of sautéed mushrooms, leeks, artichoke hearts, and tarragon. They’re then blanketed in a lemony béchamel sauce and baked, with just enough cheese melted over the top. All in all, it’s my perfect kind of comfort food–cheesy and a bit indulgent, but not to the point where you’ll be wracked with guilt after eating it, nor is it “food-coma” heavy. It’s exactly the kind of thing I could eat it every night of the week–oh wait, I kinda did.