10ouncesfrozen chopped spinachthawed and squeezed dry
salt and pepperto taste
pinchground nutmeg
2teaspoonsfresh lemon juice
3cupswhole milk ricotta
1cupmozzarella cubes
1largeegg
1cupgrated Parmesan cheese
For the assembly:
12ouncesjumbo pasta shells
1½cupsshredded mozzarella cheese
½cupgrated Parmesan cheese
¼ozfresh basil leavesjulienned
Instructions
For the vodka sauce:
Add oil and butter to a large skillet or saucepan. Once butter is melted, add sliced garlic and pepper flakes. Cook until garlic starts to brown, about 2 minutes. Add vodka and cook until reduced by half, about 5 minutes. In the meantime, start boiling the water for the pasta shells. Make sure to use a large pot to fit all the shells.
Add tomatoes, tomato puree, salt, sugar, and dried basil leaves. Bring to a boil and then reduce to a simmer. Simmer uncovered for 20 minutes. Add cream, stir together, and then turn off heat.
Add salt to boiling water and then the pasta. Cook for 3 minutes less than package directions. Drain when done and lay on baking sheet lined with paper towels, making sure the shells aren't touching.
For the spinach cheese filling:
Add oil to a small sauté pan and set to medium heat. Add garlic and cook for 30 seconds. Add spinach and cook for a 1-2 minutes. Add lemon juice and stir to help release any stuck spinach. Remove from heat and add salt, pepper, and nutmeg.
Place cooked spinach in a medium bowl with ricotta, mozzarella cubes, 1 cup of Parmesan cheese, egg, and ½ teaspoon salt. Stir together until smooth.
For the assembly:
Preheat oven to 400 degrees. Line the bottom of a 13x9 baking dish with about 2 cups of vodka sauce. Grab a cooked pasta shell and fill with about 2 tablespoons of cheese mixture. Place on vodka sauce layer, open side up. Repeat with the rest of the shells, stuffing them into the pan to make them all fit.
Drizzle another couple cups of vodka sauce over the top of the stuffed shells. Sprinkle with shredded mozzarella and Parmesan cheese. Cover with foil and bake for 30 minutes. Remove foil and cook until cheese starts to brown, about 15 minutes.
Remove from the oven and sprinkle with julienned basil leaves. Let cool for 5 minutes and then serve. Heat leftover vodka sauce and serve with cooked stuffed shells.