I thought it would be a great addition to a St. David’s Day menu especially if you’re someone who likes a bit of meat to make a dish complete.
Our evening with Klaudia and family was wonderful. I can’t say enough about this dear friend. I’m so fortunate that our paths crossed in my Bible study group of English speaking women.
Klaudia is the only Pole in the group. She is one of the few Polish friends who would identify as Protestant rather than Roman Catholic.
Besides being kind hearted and fun, Klaudia shares my interest in food and would often recommending a cookbook, a cafe, or some experience to me. In many ways she has been one of my tour guides to Poland.
She connected me with her friend’s language school, where I spent an evening chatting with Polish adults who were studying English. They were quite advanced and eager to spend time chatting with a native speaker.
They were also interesting in American English and accents because most of their English teachers are British or trained in Great Britan.
We talked about our time in Poland, differences that I had observed between our countries, and they were especially suprised to hear that we had become fans of European football or soccer to us in the USA and had season tickets for our local team.
Amazon links are part of their Associate program and purchases via these link generate revenue for this website at no additional cost to you.
My time with the class was had been rescheduled due to Ed’s hospital stay, but as Klaudia drove me home from the night class, we made several out of the way stops at more than one Apteka (drugstore) looking for hard to find items his doctor had prescribed.
She’s that kind of friend, and there are too many miles in between us now.
But I digress, back to the recipe. I made this in the largest shells I could find, simply becuase I’m on the lazy side. You could do this with any size shell, depending on your time and patience.
Enjoy this use of leeks and bacon, and be sure to check out my other leek recipes here.
A hearty stuffed pasta
1/2 pound bacon, diced
2 – 3 leeks, white and light green parts, washed and sliced
3/4 cups heavy cream
3 tablespoons herb flavored cream cheese
1 tablespoon grated Parmesan cheese
1/2 box shell pasta, cooked according to package directions
Grated Parmesan cheese, to garnish
- Preheat oven to 350
- In a frying pan, brown bacon, remove bacon from the pan, leaving 2 tablespoons of the bacon grease in the pan
- Cook leeks until tender and browned
- Return bacon to the pan
- Add cream and cheeses, heat until cheeses are melted
- Fill shells with the mixture and place in a baking dish
- Top with Parmesan cheese and bake at 350 for 10 – 15 minutes