“If you like cheese more than pasta you may like stuffed shells.” This was the advertisement made for the first stuffed shells ever sold. Believe me, I made this up. Stuffed shells are our way of getting that delicious rich cheesy flavor without so much of the heavy carbs, it’s definitely one of the more unique pasta dishes (which is why it’s one of my favorites). I like to  leave the tomato sauce out of this recipe because it ends up overpowering most of the flavors. If you prefer to use tomato sauce, you can, but try it first without; you can always add it after and reheat the shells with sauce. Shells can be frozen and rewarmed but they may need extra milk when reheating—otherwise they’ll end up a shell of their former selves.