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Spinach & Cheese Stuffed Shells with Vodka Sauce

Prep Time30 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 35 minutes
Servings: 8 servings

Ingredients

For the vodka sauce:

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 cloves garlic sliced
  • teaspoon red pepper flakes
  • 1 cup vodka
  • 1 28-ounce can diced tomatoes not drained
  • 24 ounces tomato puree
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • 1 teaspoon dried basil leaves
  • 1 cup heavy cream

For the spinach-ricotta filling:

  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 10 ounces frozen chopped spinach thawed and squeezed dry
  • salt and pepper to taste
  • pinch ground nutmeg
  • 2 teaspoons fresh lemon juice
  • 3 cups whole milk ricotta
  • 1 cup mozzarella cubes
  • 1 large egg
  • 1 cup grated Parmesan cheese

For the assembly:

  • 12 ounces jumbo pasta shells
  • cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • ¼ oz fresh basil leaves julienned

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.

Notes

Recipe adapted from Rachel Ray