Alright everyone, turn down the lights, put on one of your favorite spooky podcasts, and prepare for one of my favorite October dishes: Baked Ricotta + Basil Stuffed Shells! Now, I won’t say that there is anything particularly fancy or unique about this dish. It is one of those no frills, delicious household staples that is a joy to make. The kind of dish that I can make in my sleep, or while enjoying a glowing October evening. Ooey gooey cheese on top of giant pasta shells, stuffed with a creamy ricotta, parmesan and fresh basil filling, all blanketed in rich tomato and pancetta sauce. I hope you love this dish as much as I do; it truly is a treat for me to make!

This is the type of no-frills, no exact measurements recipes that fills the gap in my cycle of everyday recipes. Regardless of the amount of dishes with fancy maneuvers or avant-gard flavor combinations, I will always circle back to these cherished dishes. The type of dishes that remind me that cooking is enjoyable and relaxing. As it turns out, the less I think about exact measurements and precise timing, the better it turns out.

If you've ever taken a look at a recipe for meringues, you'll most likely see a note about humidity. Not to bake on a rainy or humid day because you run the risk of having your meringues collapse. And on a smaller scale, I think the same sort of way every time I cook. Not in the catastrophic way of ruined meringues, of course, but in the sense that every day of cooking is different.

I always hesitate to use exact measurements for ingredients, because to cook is to understand your food, and continuously adapt to the "changing tides". I can tell you the measurements I used on one night, how I was able to balance the flavors and decide how much filling was going to be enough. But my kitchen is mine as your kitchen is yours, and with that comes an understanding that each time I step foot into the kitchen, I'm going to treat my dish as ever changing, not a formula for perfection.

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What I'm trying to say is that cooking is fluid, as are recipes. So in this most simple and comforting of meals, I find solace in the dishes that flow freely.

Sitting down on a quiet October evening and indulging in these Baked Ricotta + Basil Stuffed Shells was a highlight of the week for me. Pasta, cheese, tomatoes, pancetta - that combination will never grow tired in my book.

Baked Ricotta + Basil Stuffed Shells

Ingredients:

• ¼ lb conchiglie (large shell-shaped pasta), about 24 shells

• 28 oz can of whole San Marzano tomatoes, (stems removed)

• 2.5 oz pancetta, cut into small cubes

• 1 ½ cups fresh ricotta

• 3 cloves of garlic, minced

• 3 tablespoons milk

• ½ cup grated Parmesan

• ¼ cup fresh basil, finely chopped

• 1 cup grated Mozzarella

METHOD:

1. In a small sauce pan, over medium heat, sauté the pancetta with the olive oil until golden brown and slightly crisp. Lower the heat to simmer and add the garlic and canned tomatoes, and season with salt and pepper to taste. Simmer for about 15 minutes, stirring frequently until the sauce has thickened and the tomatoes have broken down.

2. Meanwhile, bring a large pot of salted water to a boil. Cook the shells until al dente* , according to package, and set aside. Drizzle with olive oil to prevent sticking if you are not stuffing the shells soon after.

   *Al dente - with a slight bite, the shells with finish off cooking in the oven

3. Mix together the ricotta, milk, parmesan, basil, and pepper, and set aside for stuffing.

4. Preheat the oven to 350℉

   In a baking dish (I used a medium oval baking dish, but any standard baking dish should work), pour a little less than half of the tomato sauce as a base for the shells.

   Scoop one heaping tablespoon of the ricotta basil mixture into each shell, laying each stuffed shell open side up in the baking dish. Repeat for all of the shells.*

   *I usually like holding the shell in the palm of my left hand, holding the shell open, and using a standard spoon to stuff the ricotta mixture into the shell. I find it easier to just eyeball the amount of ricotta stuffing - plus the oval shape of a regular old spoon works great!

5. Once the shells are stuffed, cover with the other half of the tomato sauce and top with the grated mozzarella.

   Bake just until the cheese has melted, about 20-25 minutes.

   Let cool for a few minutes, then serve.