Cheesy Pesto Ricotta Stuffed Shells with Vodka Sauce
Jumbo pasta shells filled with 3 types of cheese and basil pesto, making them extra cheesy and delicious! The cheese-filled shells are baked in a creamy, buttery vodka sauce and topped with melty mozzarella cheese. This is a great make-ahead recipe!
Ingredients
Stuffed Shells
- 1 tablespoon butter
- 3 cups fresh spinach
- 12 ounces jumbo pasta shells
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded parmesan cheese
- 1 egg, whisked
- ½ cup basil pesto
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Vodka Sauce
- 5 tablespoons butter
- ½ yellow onion, finely chopped
- 3 garlic cloves, finely chopped
- ¼ teaspoon red pepper flakes (optional, adds a little spice)
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 6 ounces tomato paste
- ½ cup vodka
- 2 cups heavy cream
- ½ teaspoon salt
- ¼ cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Add the butter and spinach to a large skillet over medium heat. Saute the spinach until wilted, about 2-3 minutes.
- In a large bowl, combine the spinach, ricotta, mozzarella, parmesan, pesto and whisked egg. Set aside.
- Bring a large pot of salted water to a boil, and cook the pasta according to package directions until al dente, then strain the pasta.
- Meanwhile, make the vodka sauce. Using the same skillet, add 1 tablespoon butter and onion. Cook over medium heat until the onion begins to soften, about 5 minutes. Add the garlic, red pepper flakes, oregano, and basil; cook for another minute.
- Add the tomato paste to the skillet and continue to cook for 2-3 minutes, stirring occasionally. While mixing, slowly pour in the vodka and let cook off for about 1-2 minutes. Reduce to medium-low heat and add the heavy cream and salt whisking to combine. Let simmer for 2-3 minutes.
- Mix in the remaining 4 tablespoons of butter and parmesan cheese.
- Preheat the oven to 400 degrees.
- Stuff each shell with about 1 tablespoon of cheese filling, then place in the skillet with the vodka sauce. Top with the shredded mozzarella and bake for 20-25 minutes, or until the cheese is melted and the sauce is bubbling around the edges.
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as courtesy, and you are solely responsible for all decisions related to your health.
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