Ingredients
Scale
- 20 jumbo pasta shells
- 3 cups fresh baby spinach
- 15 oz ricotta cheese
- 1/4 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 small shallot, finely minced
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 tablespoon tomato paste
- 1/4 cup vodka
- 1 can (28 oz) whole peeled tomatoes
- 3 large whole basil leaves
- 2 tablespoons additional minced basil
- Salt and pepper to taste
- 1/2 cup half and half cream
- 1 tablespoon unsalted butter
Instructions
- Cook the jumbo pasta shells in salted water until al dente, then drain.
- In a skillet, sauté shallots and garlic in olive oil; add tomato paste and vodka, cooking briefly.
- Add crushed tomatoes and basil leaves; simmer for 15 minutes before stirring in cream and butter.
- Sauté spinach and garlic until wilted; mix with ricotta, mozzarella, Parmesan, salt, and pepper.
- Preheat oven to 375°F (190°C), layer sauce in baking dish, stuff shells with filling, place in dish and top with more sauce.
- Cover with foil and bake for 25 minutes; uncover and bake for an additional 10–15 minutes until golden.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg