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Spinach Ricotta Stuffed Shells with Basil Vodka Sauce

 

Ingredients

Basil Vodka Sauce

  • 1 tablespoon olive oil
  • 1 small shallot, finely minced
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon tomato paste
  • 1/4 cup vodka
  • 1 can whole peeled tomatoes
  • 3 large whole basil leaves, plus 2 tablespoons additional minced basil
  • Salt and pepper to taste
  • 1/2 cup half and half cream

Spinach Ricotta Stuffed Shells

  • 1 tablespoon unsalted butter
  • 3 cups fresh baby spinach
  • 2 cloves garlic, minced
  • Ricotta cheese (low-fat or full fat works)
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 20 jumbo pasta shells, cooked according to package instructions until al dente
  • Additional minced basil and grated Parmesan cheese

Instructions

Basil Vodka Sauce

  • In a medium pot or Dutch oven, heat olive oil over medium-high heat until shimmery. Add shallot and saute 2-3 minutes until golden-brown. Add garlic and red pepper flakes and saute 1 additional minute until just fragrant.
  • Add tomato paste, vodka, whole tomatoes, and basil leaves to pot. Season sauce with salt and pepper to taste and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and let simmer 20-30 minutes until slightly reduced.
  • Discard basil leaves, transfer sauce to a blender and blend on high speed until sauce is smooth. Pour sauce back into pot and stir in half and half and additional minced basil. Pour sauce into the bottom of a 9×13 baking dish and set aside.

Spinach Ricotta Stuffed Shells

  • In a medium skillet over medium-high heat, melt butter. Add spinach and saute 3-4 minutes until wilted. Add garlic and saute 1 additional minute until fragrant. Transfer spinach mixture to a large bowl and fold in cheeses. Season cheese mixture with salt and pepper to taste.
  • Fill cooked jumbo shells with cheese mixture and place on top of basil vodka sauce in casserole dish. Bake stuffed shells at 190 degrees 20-25 minutes until sauce is bubbly and cheese is lightly browned.
  • Top stuffed shells with additional fresh basil and Parmesan if desired and serve hot. Enjoy!

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