Montauk Pioneer - April 17, 2009

I love pasta. I haven't met many people who don't. In my family, pasta is something we can't live without. (I could never figure out how people did that Atkins diet - I wouldn't have lasted a day). Last week I mentioned my mom was making us stuffed shells for the first course of our Easter dinner. I have never tasted a stuffed shell better than my mother's; and if you asked anyone who has ever tasted it (and aren't her offspring) they'll tell you the exact same thing.

Now, my mom cooks many things pretty darn good. If I'm a foodie, my mom is a foodie-pusher. She makes you eat - you can't tell her no. She's on her way to being exactly like my grandmother who simply couldn't stand it if she wasn't feeding someone or cooking something. I'm not ashamed to say I don't think I'm very far behind her! My love of food is just another thing passed down from generations of women who loved to cook.

Now back to the stuffed shells. Seriously, they are probably the best thing ever. It's up there on the list of my favorite Italian dishes - but I can never order them out at a restaurant, because all pale in comparison to my mom's version. A lot of it has to do with her red sauce (see recipe from Issue 7, May 9, 2008) but the rest is magic. Of course, the fact that three cheeses are involved in this party in a pasta shell may have a little something to do with it. Three of my favorite cheeses, no less. Mozzarella, ricotta and parmesan. Pounds of each mixed together with a blend of Italian spices, stuffed into a pasta shell and covered mom's red sauce...baked in the oven till ooey and gooey. It's true Italian comfort food.

Which is why mom loves to make stuffed shells for special occasions, like the Easter holiday. It's hard to remember that there's a ham and countless side dishes waiting in the wings when you have stuffed shells on your plate. I can remember past holidays, when there were more of us around the table. My cousins Jay, Kris and Billy LOVED my mom's red sauce, so anything with that in it they devoured. My aunts and uncles would argue hysterically over who got the leftovers, and we all would eat way too many shells, grumbling all the way about how full we were going to be (it didn't matter though - we still ate, and ate well!)

It's hard not to talk about family when I'm thinking about food, because it was always such a central part of any gathering. I've always said food brings families together, which is by far the best part about cooking for me. This recipe is definitely one that is a sure to bring your family to the table to make unforgettable memories of your own.

Mom's Stuffed Shells

Cook your pasta shells until just al dente - you want them slightly undercooked, so they are easier to work with, and they will continue to cook in the oven.

In a large mixing bowl, combine all three cheeses, egg, parsley, and garlic powder until well mixed.

Then take each pasta shell and fill them with your cheese mixture - you want a lot of cheese in these, trust me!

On a sheet pan, add a ladle of sauce to the bottom so your shells don't stick. Then lay your stuffed pasta shells down, and ladle some more sauce on top.

In a preheated 375-degree oven, cook your pasta shells for about 20-30 minutes, until cheeses are cooked through and bubbling. Makes about 60 shells.