Italian-American cookbook author Lidia Bastianich, who's accustomed to cooking for a crowd, says a bubbling casserole of shell-shaped pasta stuffed with ricotta is something everyone in her family, from kids to grandmothers, loves. So we're willing to bet that would extend to your group, regardless of how it feels about this month's read. You can prepare this dish in advance—even eight weeks ahead. Just place four to six shells in each container, ladle sauce over them and seal. They'll keep in the freezer for up to two months.
Get the recipe: Baked Stuffed Shells