Description
Indulge in the rich and comforting flavors of Spinach Ricotta Stuffed Shells with Basil Vodka Sauce! This Italian-inspired dish features tender pasta shells filled with a creamy ricotta and spinach mixture, all baked in a luscious, slightly spicy vodka sauce. Perfect for both casual weeknight dinners and special occasions, this restaurant-quality meal is surprisingly easy to make and guaranteed to impress!
Ingredients
For the Basil Vodka Sauce:
- 1 tablespoon olive oil
- 1 small shallot, finely minced
- 3 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- 1 tablespoon tomato paste
- ¼ cup vodka
- 1 can (28 oz) whole peeled tomatoes, crushed
- 3 large whole basil leaves
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ cup half-and-half or heavy cream
- 2 tablespoons fresh basil, minced
For the Spinach Ricotta Filling:
- 1 tablespoon unsalted butter
- 3 cups fresh baby spinach, chopped
- 2 cloves garlic, minced
- 15 oz ricotta cheese (full-fat or low-fat)
- ¼ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Pasta & Assembly:
- 20 jumbo pasta shells, cooked according to package instructions
- ½ cup shredded mozzarella cheese (for topping)
- Extra Parmesan and minced basil (for garnish)
Instructions
Step 1: Make the Basil Vodka Sauce
- Heat olive oil in a medium pot or Dutch oven over medium heat.
- Add shallot and sauté for 2-3 minutes until golden. Stir in garlic and red pepper flakes, cooking for another minute until fragrant.
- Add tomato paste and cook for 1 minute, stirring constantly.
- Pour in vodka, stirring to deglaze the pan. Let it simmer for 1-2 minutes until slightly reduced.
- Stir in crushed tomatoes, whole basil leaves, salt, and black pepper.
- Bring the sauce to a gentle simmer and cook uncovered for 20 minutes, stirring occasionally.
- Remove the basil leaves and blend the sauce until smooth (optional).
- Return the sauce to the pot and stir in half-and-half (or heavy cream) and minced fresh basil.
- Pour the sauce into the bottom of a 9×13-inch baking dish and set aside.
Step 2: Prepare the Spinach Ricotta Filling
- In a skillet over medium heat, melt butter and sauté spinach until wilted (3-4 minutes). Stir in garlic and cook for another minute.
- Transfer the spinach mixture to a bowl. Add ricotta, mozzarella, Parmesan, salt, and black pepper. Stir until well combined.
Step 3: Stuff the Shells & Assemble
- Preheat oven to 375°F (190°C).
- Fill each cooked pasta shell with 2-3 tablespoons of the spinach ricotta mixture.
- Arrange the stuffed shells over the vodka sauce in the baking dish.
- Sprinkle the tops with shredded mozzarella cheese.
Step 4: Bake & Serve
- Cover the dish loosely with foil and bake for 20 minutes.
- Remove the foil and bake for another 5-7 minutes until the cheese is golden and bubbly.
- Garnish with extra Parmesan and fresh basil before serving.
- Serve hot and enjoy with garlic bread or a crisp green salad!
Notes
- Make It Ahead: Assemble the dish up to 24 hours ahead and refrigerate. Bake when ready.
- Freezing Instructions: Assemble and freeze unbaked for up to 3 months. Bake from frozen at 375°F for 45-50 minutes.
- No Vodka? Substitute with chicken broth, vegetable broth, or white wine.
- Extra Protein Option: Add crumbled cooked sausage or shredded chicken to the ricotta mixture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian