31 Comments
Feb 24Liked by Sohla El-Waylly

Anyone remember those round rubber coin purses you’d squeeze to open? Filling pasta shells always reminds me of them because they work the same way.

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Feb 23Liked by Sohla El-Waylly

You know what's also a lot of investment? Ina Garten's roasted veggie lasagna. And every. single. time. I serve it, I get moans of happiness, people begging for leftovers and the recipe, and just overall joy and glee in eating together. That's what this recipe feels like and I can't wait to make it.

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author

yaaaaay!

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Feb 23Liked by Sohla El-Waylly

Oh. My. Goddess. This recipe is just ringing my chimes in all the right ways. Since I'm currently living alone, having broken off a not-so-good relaysh 6 weeks ago, I'm going to either have to figure out a dinner party or other occasion, or just make the whole thing for my naughty selfish self and portion it out into delightful freezer containers to take out whenever I need an extra dose of self-nurturing in the form of a great dinner.

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author

You should make it for yourself! Shells are selfcare!

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Feb 23Liked by Sohla El-Waylly

Saw it on instagram and RAN here

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author

πŸƒβ€β™€οΈπŸƒβ€β™€οΈπŸƒβ€β™€οΈ

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Mar 8Liked by Sohla El-Waylly

I called out sick to work today so I could make these shells. Can't wait to taste them!!

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author

πŸ˜‚πŸ˜‚πŸ˜‚ love the dedication

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Mar 7Liked by Sohla El-Waylly

This was delicious and is going into regular rotation! DON'T skip mustard greens if you can get them, so much flavor! I've also got big plans for that breadcrumb topping in other applications - toasting in garlic oil had huge effort to reward payoff.

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author

YAY!!!

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Mar 4Liked by Sohla El-Waylly

All I can say is: THANK YOU. This was perfection. Literally, a perfect dish. (The dill?? genius)

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author

πŸ™πŸ½πŸ™πŸ½πŸ™πŸ½

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Mar 3Liked by Sohla El-Waylly

What form should the provolone be? Shredded?

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author

Any way you’ve got it!

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Mar 2Liked by Sohla El-Waylly

I don't think I've ever had a version of stuffed shells with dill - that, the lemon zest, and using a heavy hand with the parsley made this feel SO fresh despite it being a relatively heavy dish. Will definitely be making this again (and again)!

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author

Yes! I love cooked dill. It really lightens everything up!

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Mar 2Liked by Sohla El-Waylly

This was freaking amazing!!! My husband freaked out, eyes rolled back into his head. Thanks, Sohla!

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author

🐚🐚🐚🐚🐚🐚

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Feb 29Liked by Sohla El-Waylly

Just made this and it is SO GOOD. Prepped the sauce, greens and breadcrumbs a day ahead and that made it seem very manageable on the day I assembled it. My bunches of greens were pretty small so I used frozen peas to make up the rest of the weight of the greens (I mixed them in with the greens toward the end of steaming) and it worked out great. Sohla, we NEED the tuna noodle casserole shells πŸ™

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author

Yes! Glad you liked it!

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Feb 26Liked by Sohla El-Waylly

Looks absolutely delicious!

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Feb 26Liked by Sohla El-Waylly

If using all frozen spinach, should it be thawed and wrung out to dry before cooking?

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author

Nope! Add the frozen spinach to the oil and cook it until thawed and most of the excess moisture has simmered away. Then add the herbs and cook until they’ve just wilted. You won’t need to add and pasta water.

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Mar 20Liked by Sohla El-Waylly

Thank you for responding! I finally got the chance to make it tonight, and it was delicious!! Agree with the comment about it feeling light because of the herbs. Thank you for an amazing recipe!!

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Feb 24Liked by Sohla El-Waylly

My mom had a recipe for tuna-stuffed shells. I made them a couple of years ago and I remember them being pretty good, but wanted to tweak it. I'm pretty sure one of the ingredients was cream of celery soup. I love any pasta stuffed with cheese, so I will definitely give your stuffed shells a try!

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Feb 24Liked by Sohla El-Waylly

Is there a benefit to using cased sausages and removing the casing instead of buying the ground sausage that comes without it?

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author

Nope, use what you’ve got

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Feb 24Liked by Sohla El-Waylly

Saw the notification in my email inbox and opened it IMMEDIATELY. This looks like it’s worth every minute of prep time. πŸ˜›πŸ˜›πŸ˜›

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