Cheesy jumbo stuffed shells have undeniable appeal, but preboiling and stuffing individual shells can be an ordeal. We set out to make an unstuffed version in which the pasta cooked directly in the sauce.
A cookbook recipe exclusively for All-Access members from One-Pan Wonders
We quickly found the right ratio of liquid to shells to ensure perfectly cooked noodles, but finding the ideal amount of vegetables proved trickier. Cooking butternut squash and leeks in a creamy sauce promised a hearty vegetarian meal, but...