I read Molly's article in Bon Appetit on making the perfect meatballs when the issue came out. A week or so ago I was reminded of the article by someone at work talking about making meatballs. So I came and searched out the article and was planning on making the meatballs for supper Hallowe'en night until I realized it was Hallowe'en night and it wasn't really condusive to eating on the run. Well, it would be if I made everything in advance and then just heated it up and cooked the spagetti. Anyway long story short, I still haven't made the meatballs and the meatball meat has been frozen into blocks in the overstuffed freezer. But the thought of pasta has logged itself in my brain so we've had it a bit in the last couple of weeks. So a couple of weekends ago, when we had been planning on going out for dinner but that fell through, I rummaged through my cupboards and came up with a box of giant pasta shells. And inspired by Ree's recent recipe, I returned to a classic from my teenage years, when this was in regular rotation on the night's I cooked.