Cooking shells while trying to make sauce
Shells in sauce
Shells in sauce with parmesan
Shells in sauce with parmesan after baking
Overall, I'd say the shells were a success. Although I do think the sauce was a little too champagne-y. I don't think enough of the alcohol cooked off. Also, this is a recipe that really benefits from having either a sous chef or the foresight to measure out all your ingredients before you start. I tend to do it as I go, but especially when making the sauce, I really needed everything to be ready. I was all alone, trying to whisk constantly, and then I had to stop whisking to open my bottle of champagne and measure things. And this was a very complicated bottle of champagne! I didn't get a picture; just take my word for it.
Anyway, there you have it. The real gem of this dish was the cheese. I'll definitely be making that again. The sauce was a bit heavy, but I might give it another go sometime. And to keep this from becoming exclusively a food blog, maybe I'll write about something non-culinary next time. Cheers!