Stuffed Shells — Build It Anyway

Sukkot. The last Sukkot with Marvin at home. David helped me build the sukkah — the same routine, the same crooked structure, the same gaps in the s'chach, the same stars visible through the branches. I ate in the sukkah with Rebecca on Tuesday evening — the stuffed cabbage, the wine, the October sky — and we talked about the move. Rebecca knows. Rebecca has been part of every decision. Rebecca is, of all the people in my life, the one who understands most completely what this move means, because Rebecca understands what home means to me, what the kitchen means to me, what Marvin's chair means, because Rebecca is a woman who has spent her entire academic career studying how people create meaning through the spaces they inhabit, and I am a woman who is about to dismantle the space that means everything.

"It's not dismantling, Mama," Rebecca said. "It's extending. You're extending the home to include a new room." I said, "That's a generous interpretation." She said, "I'm a literature professor. Generous interpretation is my specialty." I laughed. She laughed. The sukkah held us and our laughter and the October wind came through the gaps in the s'chach and the stars were visible and the impermanence was the lesson, as it always is: everything is temporary. Build it anyway. Eat in it anyway. Laugh in it anyway. The sukkah comes down next week. Marvin goes to Cedarhurst in the spring. Everything comes down. You build it anyway.

The stuffed cabbage we ate that night in the sukkah was perfect, but when I make this meal again for the family — when I carry this feeling forward into whatever kitchen comes next — I think I’ll make stuffed shells instead. They have the same spirit: something tender wrapped around something rich, held together by warmth and time. You fill each one by hand. You lay them side by side in the pan. You build it anyway.

Stuffed Shells

Prep Time: 25 minutes | Cook Time: 40 minutes | Total Time: 1 hour 5 minutes | Servings: 6

Ingredients

• 24 jumbo pasta shells
• 2 cups ricotta cheese
• 1 1/2 cups shredded mozzarella cheese, divided
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 3 cups marinara sauce
• Fresh basil for garnish (optional)

Instructions

1. Cook the shells. Bring a large pot of salted water to a boil. Cook jumbo shells according to package directions until just al dente. Drain and lay flat on a lightly oiled baking sheet to prevent sticking.
2. Preheat oven. Set oven to 375°F (190°C).
3. Make the filling. In a large bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, pepper, and garlic powder. Stir until evenly mixed.
4. Assemble. Spread 1 cup of marinara sauce across the bottom of a 9x13-inch baking dish. Spoon about 2 tablespoons of filling into each cooked shell and arrange seam-side up in the dish.
5. Top and cover. Spoon remaining 2 cups of marinara sauce over the shells. Sprinkle the remaining 1/2 cup mozzarella on top. Cover the dish tightly with aluminum foil.
6. Bake. Bake covered for 25 minutes. Remove foil and bake an additional 15 minutes, until cheese is melted and sauce is bubbling.
7. Rest and serve. Let stand 5 minutes before serving. Garnish with fresh basil if desired.

Nutrition (per serving)

Calories: 410 | Protein: 22g | Fat: 17g | Carbs: 42g | Fiber: 3g | Sodium: 780mg