Cheesy Pesto Ricotta Stuffed Shells With Vodka Sauce Recipe
I absolutely adore this stuffed shells recipe because it combines the creamy goodness of ricotta and mozzarella with the zesty kick of vodka sauce, making it an irresistible comfort dish. Plus, it’s the perfect meal to impress my friends on a cozy night in, with its deliciously aromatic basil pesto and the satisfying, cheesy filling.
I adore the soothing familiarity of Cheesy Pesto Ricotta Stuffed Shells with Vodka Sauce. The shells offer a rich, creamy texture, thanks to a blend of ricotta, mozzarella, and Parmesan.
The basil pesto brings an infusion of freshness, while the vodka-tomato sauce adds a perfectly tangy, almost sweet, balance. This hearty dish is a knockout!
Ingredients
Ricotta: A plentiful source of protein and calcium, with a creamy texture.
Cheese Mozzarella: Contributes a stretchy texture; very high in calcium.
Pesto alla Genovese: Fresh basil flavor and good health from the olive oil.
Cheese Parmesan: Flavor umami, calcium great quantity and protein.
Tomatoes that have been crushed: They add richness and also acidity.
They are also vitamin-rich, health-wise.
Tomatoes, in general, as a fruit, are rich in vitamin C.
But you never think much about it, do you? You never think much about tomatoes and vitamin A either, but tomatoes, again, health-wise, are rich in vitamin A.
Vodka: Boosts sauce taste when heated, dissipates booze.
Egg: Delivers binding action, abundant in protein and nutrients.
Rich and creamy, cream brings a lot of texture to dishes—it has the highest fat content of any cooking dairy.
But you may not always want that much fat in a dish.
And even if you do, cream isn’t the only way to get it.
Substitutes range from evaporated milk to tyke.
Ingredient Quantities
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- 1 box jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup basil pesto
- 1 large egg
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 can (28 ounces) crushed tomatoes
- 1/4 cup vodka
- 1/2 cup heavy cream
- Salt to taste
- Fresh basil for garnish (optional)
“`
Instructions
1. Heat your oven to 375°F (190°C). Prepare the package of jumbo pasta shells according to the cooking directions. Cook the shells until they are al dente, drain them, and set them aside.
2. In a substantial mixing bowl, blend the ricotta cheese, mozzarella cheese, Parmesan cheese, basil pesto, egg, and black pepper. Stir thoroughly until all ingredients are well mixed and set aside.
3. In a big frying pan over medium heat, warm the olive oil. Toss in the diced onion and cook until it’s gone transparent, about 5 minutes. Follow up with the minced garlic and red pepper flakes, and give everything another minute to sauté.
4. Add the crushed tomatoes and vodka, and mix well with the onion base. Allow the mixture to come to a simmer and let it go for about 10 minutes—this will allow any alcohol in the mixture to evaporate.
5. Lower the heat and stir in the heavy cream. Season the vodka sauce with salt and let it thicken for another 10 minutes. The sauce should coat the back of a spoon and not be runny when done.
6. On the bottom of a 9×13-inch baking dish, spread a thin layer of vodka sauce to prevent sticking.
7. Fill each cooked pasta shell with the cheese and pesto mixture and place it in the baking dish, so the open side faces up.
8. Evenly pour the leftover vodka sauce over the stuffed shells so that they are well-covered.
9. Cove the dish with aluminum foil and bake in a preheated oven for 25-30 minutes.
10. Take off the foil and pop it back in the oven for another 5 to 10 minutes. Let it bake until the sauce is bubbling and the top layer has turned that perfect shade of golden brown. If you want to get all fancy with this bad boy, garnish with fresh basil, and then serve it to your friends and family. Enjoy!
Equipment Needed
1. Oven
2. Large pot
3. Strainer (or colander)
4. Large mixing bowl
5. Wooden spoon or spatula
6. Large frying pan
7. 9×13-inch baking dish
8. Measuring cups and spoons
9. Cutting board
10. Chef’s knife
11. Aluminum foil
FAQ
- Can I use a different pasta instead of jumbo shells?Certainly, you can use manicotti instead. Just be sure to adjust the baking time as necessary.
- Is there a non-alcoholic substitute for vodka in the sauce?You can use chicken or vegetable broth to replace vodka for a version without alcohol.
- Can I prepare this recipe in advance?Of course. You can put together the stuffed shells and keep them in the fridge for as long as a day prior to baking.
- What if I don’t have basil pesto?Fresh basil, garlic, Parmesan, and olive oil can be combined to make a simple pesto; store-bought pesto can also be used.
- What herbs can be used instead of basil for garnish?Garnishing with parsley or oregano will impart a completely different flavor profile.
- How do I store leftovers?Leftovers can be kept in the fridge for up to 3 days. When not eaten in the next 3 hours, they ought to be chilled in an airtight container and then stored in the refrigerator.
- Can I freeze stuffed shells? Yes, freeze them before baking; thaw in the refrigerator overnight before baking.
Substitutions and Variations
You can use cottage cheese instead of ricotta for a similar texture.
If you don’t have provolone cheese, use mozzarella cheese for a similar melty quality.
If you’re looking for a peppery twist, you can substitute basil pesto with arugula pesto.
Replace the medium onion with shallots if you prefer a flavor with a hint of sweetness.
In place of vodka, you may use an equal amount of chicken or vegetable broth for a non-alcoholic version.
Pro Tips
1. Pasta Shell Prep: After cooking the jumbo pasta shells, rinse them with cold water to stop the cooking process and prevent them from sticking together as they cool. This will make stuffing them easier.
2. Cheese Mixture Consistency: Ensure the ricotta mixture is not too wet by draining any excess liquid from the ricotta before mixing. This avoids soggy shells.
3. Enhanced Sauce Flavor: Consider adding a splash of balsamic vinegar or a pinch of sugar to the vodka sauce while it’s simmering to balance the acidity of the tomatoes and add depth to the sauce.
4. Layering Technique: When adding sauce to the bottom of the baking dish, make sure it’s an even layer. This both prevents the shells from sticking and ensures they absorb more flavor as they bake.
5. Broil for Crispiness: For extra crispness and color on top, use the broiler setting on your oven for the last 2-3 minutes of baking. Watch closely to prevent burning.
Cheesy Pesto Ricotta Stuffed Shells With Vodka Sauce Recipe
My favorite Cheesy Pesto Ricotta Stuffed Shells With Vodka Sauce Recipe
Equipment Needed:
1. Oven
2. Large pot
3. Strainer (or colander)
4. Large mixing bowl
5. Wooden spoon or spatula
6. Large frying pan
7. 9×13-inch baking dish
8. Measuring cups and spoons
9. Cutting board
10. Chef’s knife
11. Aluminum foil
Ingredients:
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- 1 box jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup basil pesto
- 1 large egg
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 can (28 ounces) crushed tomatoes
- 1/4 cup vodka
- 1/2 cup heavy cream
- Salt to taste
- Fresh basil for garnish (optional)
“`
Instructions:
1. Heat your oven to 375°F (190°C). Prepare the package of jumbo pasta shells according to the cooking directions. Cook the shells until they are al dente, drain them, and set them aside.
2. In a substantial mixing bowl, blend the ricotta cheese, mozzarella cheese, Parmesan cheese, basil pesto, egg, and black pepper. Stir thoroughly until all ingredients are well mixed and set aside.
3. In a big frying pan over medium heat, warm the olive oil. Toss in the diced onion and cook until it’s gone transparent, about 5 minutes. Follow up with the minced garlic and red pepper flakes, and give everything another minute to sauté.
4. Add the crushed tomatoes and vodka, and mix well with the onion base. Allow the mixture to come to a simmer and let it go for about 10 minutes—this will allow any alcohol in the mixture to evaporate.
5. Lower the heat and stir in the heavy cream. Season the vodka sauce with salt and let it thicken for another 10 minutes. The sauce should coat the back of a spoon and not be runny when done.
6. On the bottom of a 9×13-inch baking dish, spread a thin layer of vodka sauce to prevent sticking.
7. Fill each cooked pasta shell with the cheese and pesto mixture and place it in the baking dish, so the open side faces up.
8. Evenly pour the leftover vodka sauce over the stuffed shells so that they are well-covered.
9. Cove the dish with aluminum foil and bake in a preheated oven for 25-30 minutes.
10. Take off the foil and pop it back in the oven for another 5 to 10 minutes. Let it bake until the sauce is bubbling and the top layer has turned that perfect shade of golden brown. If you want to get all fancy with this bad boy, garnish with fresh basil, and then serve it to your friends and family. Enjoy!