Stuffed Shells with Vodka Sauce

Preheat oven to 400°F (200°C).

In a large bowl, combine ricotta, egg, mozzarella, Parmesan, salt, pepper, garlic powder, and parsley. Mix well and set aside.

Cook jumbo shells in salted water until very al dente. Drain and toss with a bit of olive oil to prevent sticking.

In a large skillet, melt butter with a dash of olive oil over medium heat. Add minced garlic and sauté until fragrant.

Add tomato paste and stir until well combined. Cook until slightly darkened in color, about 2–3 minutes.

Pour in vodka and whisk. Let simmer for a few minutes to burn off the alcohol.

Stir in heavy cream and bring to a gentle simmer. Let cook for 5–7 minutes, whisking frequently. Season with salt, pepper, garlic powder, and parsley to match the ricotta mixture.

Spread a layer of the vodka sauce in a large oven-safe baking dish.

Fill each cooked shell with the ricotta mixture using a piping bag or spoon. Arrange filled shells over the sauce.

Top shells with remaining vodka sauce, then sprinkle with mozzarella and Parmesan.

Cover with aluminum foil and bake for 20–25 minutes. Remove foil and broil until the top is golden and bubbly.

Garnish with fresh basil and more Parmesan before serving.