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Stuffed Shells with Vodka Sauce

Stuffed Shells with Vodka Sauce

These Stuffed Shells with Vodka Sauce are rich, creamy, and perfect for a cozy night in or a special dinner. Jumbo pasta shells are filled with a flavorful ricotta, mozzarella, and Parmesan mixture, then baked in a homemade vodka sauce. The dish is topped with more cheese and broiled until golden and bubbly. This crowd-pleaser combines comforting textures with bold flavor and a touch of elegance.

Author: These Carbs Don't Count

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Servings: 4 plates

Calories: 1,026 kcal per serving

Ingredients

  • 15 ounces - ricotta cheese
  • 1 - egg
  • 1 cup - shredded mozzarella cheese
  • ½ cup - grated Parmesan cheese
  • 1 tsp - salt
  • ½ tsp - black pepper
  • ½ tsp - garlic powder
  • ½ tsp - dried parsley
  • ½ lb - pasta shells
  • 1 tbsp - olive oil
  • 4 tablespoons - unsalted butter
  • 3 cloves - garlic
  • 8 tablespoons - tomato paste
  • 1 ½ shot - vodka
  • 2 cups - heavy cream
  • Fresh basil

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, combine ricotta, egg, mozzarella, Parmesan, salt, pepper, garlic powder, and parsley. Mix well and set aside.
  3. Cook jumbo shells in salted water until very al dente. Drain and toss with a bit of olive oil to prevent sticking.
  4. In a large skillet, melt butter with a dash of olive oil over medium heat. Add minced garlic and sauté until fragrant.
  5. Add tomato paste and stir until well combined. Cook until slightly darkened in color, about 2–3 minutes.
  6. Pour in vodka and whisk. Let simmer for a few minutes to burn off the alcohol.
  7. 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.
  8. Spread a layer of the vodka sauce in a large oven-safe baking dish.
  9. Fill each cooked shell with the ricotta mixture using a piping bag or spoon. Arrange filled shells over the sauce.
  10. Top shells with remaining vodka sauce, then sprinkle with mozzarella and Parmesan.
  11. Cover with aluminum foil and bake for 20–25 minutes. Remove foil and broil until the top is golden and bubbly.
  12. Garnish with fresh basil and more Parmesan before serving.

Nutrition

Energy: 1,026 kcal | Total Fat: 81 g | Saturated: 41 g | Trans: 0 g | Cholesterol: 289 mg | Total Carbs: 62 g | Fiber: 3 g | Sugars: 10 g | Proteins: 35 g | Sodium: 1,188 mg | Polyunsaturated: 4 g | Monounsaturated: 19 g

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