Mother’s Day is coming up fast, and due to our current set of worldly circumstances it may not be possible to sit down with our mom around the same table this year. This, however, may not necessarily prevent you from taking dinner to your mother, or any other special someone who you remember on Mother’s Day. One idea for such a delivery might be these Ricotta and Spinach Stuffed Pasta Shells. I first made these for my husband Dick’s large family Christmas party in December, and can attest that they travel well, bake and reheat beautifully, and are usually happily greeted.
My 89-year-old mother, Neeners, ate three gigantic shells of my last batch and started looking around for more. “This is a keeper – take it to the County Fair” was her verdict. This is a big step up from other ratings. I often use Neeners as a recipe tester, and she is brutally honest. There has been more than one occasion when I’ve heard “Move on – don’t waste any more time on this” if my attempts do not meet her standards. Over the last six months, Neeners has suffered a stroke and two seizures that have set her back a step or two, but as she often says, “I’m fine from the neck down”. She is still as strong as an ox, has the appetite of a linebacker, and has not lost one little bit of her oftentimes brutal wit. “I hope you inherit my sense of humor” she told me recently, after cracking herself up over something she said that made her laugh so hard she snorted. “Oh gee – me too” I replied.
The recipe makes about twenty stuffed shells, and that will serve six people with no problem. Feel free to double it if you want, then you’ll have plenty to keep for yourself and a big dinner’s worth to give away.