Dive into a comforting stuffed shells pasta dish featuring ricotta, mozzarella, and parmesan filling. Experience a burst of flavors with every bite, from the tangy passata to the velvety cream, this is a must-try for any pasta lover!
Stuffed Shells alla Vodka Recipe
A luxurious Stuffed Shells alla Vodka recipe that pairs cheese-stuffed pasta shells with a decadent vodka sauce.
Ingredients
- 20 whole Jumbo Pasta Shells
- Salt, to taste
For The Vodka Sauce
- 3 ½ tablespoons Olive Oil
- 2 tablespoons Butter, salted
- 1 cup Onion, finely diced
- ¼ cup Garlic, minced
- 2 cups Passata
- ½ cup Tomato Paste
- ¼ cup Vodka
- 1 ½ cups Heavy Cream
- Salt, to taste
For The Filling
- 15 ounces Ricotta Cheese
- 2 ¾ cups Mozzarella Cheese, freshly grated and divided
- ½ cup Parmesan Cheese, freshly grated
- 2 tablespoons Italian Parsley, finely chopped
- ½ tablespoon Garlic Powder
- ¼ teaspoon Black Pepper
- ½ teaspoon Salt
Instructions
- Bring a large pot of salted water to a boil. Add the shells and cook until al dente. Stir occasionally to prevent sticking.
- Reserve 1¼ cups pasta water, then drain the shells and rinse under cold water. Set aside.
For The Vodka Sauce
- In a large skillet, heat the olive oil over medium. Sauté onion and garlic for about 3 to 5 minutes until soft. Stir in butter, passata, and tomato paste.
- Cook for another 5 minutes until the paste deepens in color. Add Vodka, allowing it to evaporate for 2 minutes.
- Reduce heat to low. Gradually pour in the cream, stirring to achieve a smooth consistency.
- Incorporate ½ cup of the reserved pasta water. Season with salt and remove from heat.
For The Shell Stuffing
- Preheat oven to 375°F (190°C).
- Combine ricotta, 2 cups mozzarella, parmesan, Italian parsley, garlic powder, black pepper, and salt in a medium bowl. Transfer to a resealable bag and cut a corner to create a ½-inch opening (or use a piping bag if you have one).
- In a 9×13-inch baking dish, spread two-thirds of the vodka sauce. Fill each pasta shell with the cheese mixture using the prepared bag, then arrange them in a single layer in the dish.
- Top with remaining sauce and sprinkle with the remaining ¾ cup mozzarella
- Cover with foil and bake for 30 minutes. Uncover and bake for an additional 10 minutes or until cheese is melted.
- Let the dish rest for 5 minutes before serving. Enjoy!
Notes
- If you don’t have Vodka on hand, white wine can be substituted, but it will alter the flavor slightly.
- Make sure to reserve enough pasta water, as it helps achieve the perfect consistency for the sauce.
- Freshly grated cheeses work best for the filling.
- You can add cooked ground meat if you want added flavor and texture in your stuffed shells alla vodka.
Nutrition Estimate
Calories: 834kcal | Carbohydrates: 29g | Protein: 33g | Fat: 64g | Saturated Fat: 35g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Cholesterol: 180mg | Sodium: 1115mg | Potassium: 1029mg | Fiber: 4g | Sugar: 13g | Vitamin A: 2979IU | Vitamin C: 23mg | Calcium: 711mg | Iron: 4mg
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If you like this post, then we recommend checking out our Lobster Ravioli with Vodka Sauce Recipe post.