I’ll be honest with you about something. I’m a terrible cook. Actually, this should come to no surprise for many that I’ve attempted to “cook” dinner for. My anxiety for cooking comes from not having the most inspiring kitchen, not having any technical skills, and well, living kind of a chaotic life. Don’t we all feel this way at times?
More often than not, I’m running from an early morning exercise class to work then grabbing drinks with a friend or seeing a show. At the end of the day, the last thing I want to do is whip something in my kitchen.
I’m trying to get better. Honest. I’ve been pushed by many to experiment with “easy recipes” that require little effort and not a lot of time.
So, in an attempt to “stop and smell the roses” and unwind, I tried my hand at cooking. My first foray into the culinary wold? Stuffed Shells!
For me, the sauce is the most important part. I could eat it with a spoon. Kind of gross? Don’t judge.
Anyway, I picked up a jar of Bertolli® Riserva – a brand my mom used to use when I was a kid. Since Bertolli is celebrating their 150th anniversary, I felt like it was fate – especially when I saw they just came out with Bertolli® Riserva Asiago Cheese & Artichokes Sauce. NOM.
Something I found out: cooking takes time and work, but if you have a bottle of wine handy, well, you won’t mind. Trust me.
I loved making the shells with the new Bertolli® Riserva Asiago Cheese & Artichokes because it was such a subtle foundation for the bold sauce.
Let’s be honest – I had thirds, too.
Also, I am a massive supporter of No Kid Hungry and even went to an event earlier this year supporting the initiative to end childhood hunger. I’m honored to be partnering with Bertolli® and No Kid Hungry to stop childhood hunger once and for all. For each photo shared via social media using #MyTuscanTable throughout October, Bertolli® will make a $1 donation to help end childhood hunger in America. With each dollar, No Kid Hungry will provide 10 healthy meals to kids in need, up to a half a million meals.