I whipped these up yesterday after spending a few hours in Geneva and the dish was wonderful...light and creamy and beautiful. The prep time was very manageable as I assembled everything in steps. As the water was boiling and the pasta cooking, all the ingredients for the filling went into a bowl. When the shells were drained and cooling, the cream sauce was made, then I filled the shells and topped them with the sauce before baking on the Traeger. Yes, I once again used my Traeger because when you have one of these babies, there is no need to ever, ever use your oven.