
How To Make Spinach-Ricotta Stuffed Shells With Creamy Vodka Sau…

Guy Fieri Is Hosting a Covid Restaurant Relief Auction + REALLY …

How To Make Korean Gochujang Noodles | Rachael Ray

Guy Fieri On Maintaining Signature Hairstyle Amid Covid: Lori Tr…

Deals From Rue La La: Plush Body Pillow, Luxe Towel Warmer + Dio…

How To Make Pork Spareribs With Peppers, Onions, Sage + Honey | …

How To Make Seared Pork Tenderloin with Smoked Paprika and Orega…

How to Make Homemade Caramels, Chocolate-Dipped Caramels + Turtl…

How To Make Chicken Cacciatore With White Wine Sauce (Roman-Styl…

How To Make Wilted Garlicky Greens | Rachael Ray

How To Make Roasted Potato Sticks with Rosemary | Rachael Ray

How To Make Italian Sweet and Sour Pork Chops | Tuesday Nights M…

How To Make Stuffed Tortilla French Toast

How To Make Baked Fish with Garlic-Cheese Breadcrumbs | Rachael …

How To Make Roasted Potato Sticks with Rosemary | Rachael Ray

How To Make Green Beans With Onion & Tomatoes | Rachael Ray

How To Make John’s White Wine-Vodka TGIF Spritzer | John Cusimano

Robin Roberts on Casting Danielle Brooks as the Legendary "Queen…

Shark Tank's Daymond John's Tips For Nailing a Job Interview + R…

Rach's One-Pan Roast Chicken + Amanda Freitag's Honey-Glazed Por…

Guy Fieri Is In The Hot Seat Answering Viewer Qs + Rach's Korean…
Rach shares a recipe for pasta shells stuffed with a classic spinach-ricotta filling and topped with creamy vodka sauce.
For another twist, check out her Crab-Stuffed Shells.
Ingredients
- Salt
- 1 pound large shells
- 2 tablespoons extra-virgin olive oil (EVOO)
- 2 tablespoons butter
- 2 crushed cloves garlic, sliced
- A fat pinch of red pepper flakes
- 1 cup vodka (Rach likes Tito's)
- One 28-ounce can diced or whole Italian tomatoes (if using whole, crush into pieces by hand)
- 1 bottle tomato passata
- A sprinkle of salt
- A sprinkle of sugar
- A handful of basil leaves, torn
- 1 cup heavy cream
- 2 tablespoons extra-virgin olive oil (EVOO)
- 2 cloves garlic , chopped
- 1 pound frozen chopped spinach, defrosted and wrung dry
- Salt and white or fine black pepper
- Freshly grated nutmeg, to taste (about 1/16 teaspoon)
- Juice of ½ lemon
- 3 cups ricotta cheese
- 1 egg
- 1 cup finely diced mozzarella, plus 2 cups shredded mozzarella
- 2 cups grated Parmigiano-Reggiano cheese
- Handful fresh basil, to garnish
Yield
Preparation
Bring a large pot of water to boil and season it with salt. Add pasta and under cook the pasta 3 minutes less than directions. Drain, arrange cut-side up on parchment-lined tray.
For vodka sauce, in large pot over medium heat, combine EVOO, 2 turns of the pan, and butter. When butter melts, stir in the garlic and red pepper and stir 2 minutes, add vodka and reduce by half, add tomatoes, passata, salt, sugar, and basil, and simmer 20 minutes, then add cream and reduce heat to low.
Preheat oven to 400˚F.
For spinach-ricotta filling, heat a skillet over medium heat with EVOO, 2 turns of the pan, add garlic and stir a minute or 2, add spinach and combine, season with salt and white or fine black pepper and nutmeg, add juice of ½ lemon and cool. Combine spinach with ricotta, egg, diced mozzarella and half the Parm. Pour a couple of cups of sauce into a baking dish and fill shells, arrange open-side up and pour additional sauce over, making a stripe across each row of the shells. I angle the shells in to fill pan tightly. Top with some shredded mozzarella and remaining Parm. Leave enough of the shells peeking out so you can see that these are spinach-stuffed shells.
Cover shells with foil and bake 30 minutes, uncover and bake until cheese is brown and bubbly, 12 to 15 minutes more. Garnish with fresh basil.