spicy pesto alla vodka stuffed shells
Luscious, comforting, and totally simple - a smooth transition into warm weather cooking.
Ingredients
- 1 box jumbo shells
- 1 lb vegetarian or regular beef
- 2 medium shallots, minced
- 4 cloves garlic, minced
- 1/3 cup tomato paste (1 small can)
- 2 tbsp butter
- 1/2 tsp red pepper flakes, or to taste
- 3/4 cup vodka
- 1 cup heavy whipping cream
- 2 cups whole milk ricotta cheese
- 2 cups low-moisture mozzarella cheese, shredded
- 1 cup fresh parmesan cheese, shredded
- 1/2 cup basil pesto, homemade or store bought
- fresh basil, for serving
Instructions
- Preheat oven to 425 degrees.
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain, reserving 1/2 cup of the pasta water.
- In an oven-safe skillet, heat 1 tablespoon olive oil. Brown the vegetarian/regular beef for 5-6 minutes, stirring occasionally. Stir in the garlic and shallot for 1-2 minutes. Swirl in the red pepper flakes, tomato paste and butter, then pour in the vodka. Simmer 2-3 minutes until reduced, stirring. Add the heavy cream and simmer 8-10 minutes until slightly thickened. Season with salt and pepper to taste. If needed, transfer to an oven-safe pan or dish.
- In a bowl, stir together the ricotta, pesto, 1 cup of mozzarella, and the parmesan cheese.
- Stuff each shell with 1 tablespoon of the ricotta filling and arrange in the skillet. Repeat until all shells/filling are used up. Bake 12-15 minutes until the cheesy is gooey and melted, Top with fresh basil and serve hot!
Notes
*Homemade pesto: This is my favorite pesto recipe!