The Recipe: Stuffed Shells from the November 2010 issue of Martha Stewart Living.
The Substitutions: I used red cabbage rather than radicchio.
The Verdict: This was in the "Confident Cook" section of MSL, and it's really fussy, so I'm sort of shocked I made it at all. But I'm glad I did. These shells are stuffed with cabbage and prosciutto, plus the obligatory cheeses. Simple, but kind of time-consuming. Still, I found it kind of meditative to stuff those pasta shells by hand.
Thankfully, they were appreciated by all. These would be really easy to make vegetarian, but I must say, the prosciutto gives them a great flavour and is probably my favourite part of the whole thing. Either way, I was glad to have taken on a classic and not had it end in disaster.
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