Ricotta Stuffed Shells with N’duja-Vodka Sauce
Ricotta Stuffed Shells with N’duja-Vodka Sauce
Ingredients
For the Pasta Shells
- 1 box jumbo pasta shells
- as needed salt, for pasta water
For the N'duja-Vodka Sauce
- 1 drizzle olive oil
- 1/2 onion, finely diced
- 2 cloves garlic, finely chopped
- 1/4 cup N'duja, or a good amount, to taste
- 1/2 cup vodka
- 1 can San Marzano tomatoes
- to taste salt
- to taste pepper
- 1/4 cup fresh basil leaves, chopped, plus more for garnish
For the Ricotta Filling
- 1 kg fresh ricotta
- 1 egg
- 1/2 cup Pecorino Romano cheese, grated, or a generous amount
- 1 cup mozzarella cheese, grated, or a good amount
- to taste salt
- to taste pepper
For Topping
- 1 1/2 cups mozzarella cheese, grated, for a generous layer
- 1/4 cup Parmesan cheese, grated, for a final sprinkle
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180
- 2
Bring a large pot of heavily salted water to a rolling boil. Add the jumbo pasta shells and cook according to package directions until al dente. Drain the shells and set them aside.
⏱️ 12 min
- 3
While the pasta cooks, prepare the N'duja-vodka sauce. In a large pan, heat a drizzle of olive oil over medium heat. Add the finely diced onion and cook until softened, about 5-7 minutes.
⏱️ 7 min
- 4
Add the finely chopped garlic to the pan and cook for an additional 30 seconds until fragrant, being careful not to burn it.
⏱️ 1 min
- 5
Add the N'duja to the pan. Break it up with a spoon and cook, stirring occasionally, until its oils are rendered and it's slightly crispy, about 3-5 minutes.
⏱️ 5 min
- 6
Deglaze the pan with the vodka, scraping up any browned bits from the bottom. Allow the vodka to reduce by half, about 2-3 minutes.
⏱️ 3 min
- 7
Pour in the can of San Marzano tomatoes, breaking them apart with your spoon. Season the sauce with salt and pepper to your preference. Bring to a simmer and cook for 10-15 minutes, or until the sauce has slightly thickened.
⏱️ 15 min
- 8
Stir in the chopped fresh basil leaves into the sauce. Remove from heat.
⏱️ 1 min
- 9
In a large bowl, combine the fresh ricotta, egg, grated Pecorino Romano cheese, and grated mozzarella cheese. Season with salt and pepper. Mix all the ingredients thoroughly until well combined.
⏱️ 10 min
- 10
Spoon a thin layer of the N'duja-vodka sauce into the bottom of an oven-safe baking dish.
⏱️ 2 min - 11
Take each cooked jumbo pasta shell and fill it generously with the ricotta mixture. Arrange the filled shells neatly over the sauce in the baking dish.
⏱️ 10 min
- 12
Once all shells are arranged, spoon more N'duja-vodka sauce over the top of the shells. Sprinkle a generous layer of grated mozzarella cheese, followed by a final sprinkle of grated Parmesan cheese.
⏱️ 3 min
- 13
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the dish is heated through. For an extra golden-brown finish, place the dish under the grill (broiler) for a few minutes, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 180
- 14
Garnish with fresh basil before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Ricotta Stuffed Shells with N’duja-Vodka Sauce
For the Pasta Shells
- 1 box jumbo pasta shells
- as needed salt, for pasta water
For the N'duja-Vodka Sauce
- 1 drizzle olive oil
- 1/2 onion, finely diced
- 2 cloves garlic, finely chopped
- 1/4 cup N'duja, or a good amount, to taste
- 1/2 cup vodka
- 1 can San Marzano tomatoes
- to taste salt
- to taste pepper
- 1/4 cup fresh basil leaves, chopped, plus more for garnish
For the Ricotta Filling
- 1 kg fresh ricotta
- 1 egg
- 1/2 cup Pecorino Romano cheese, grated, or a generous amount
- 1 cup mozzarella cheese, grated, or a good amount
- to taste salt
- to taste pepper
For Topping
- 1 1/2 cups mozzarella cheese, grated, for a generous layer
- 1/4 cup Parmesan cheese, grated, for a final sprinkle
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180 - 2
Bring a large pot of heavily salted water to a rolling boil. Add the jumbo pasta shells and cook according to package directions until al dente. Drain the shells and set them aside.
⏱️ 12 min - 3
While the pasta cooks, prepare the N'duja-vodka sauce. In a large pan, heat a drizzle of olive oil over medium heat. Add the finely diced onion and cook until softened, about 5-7 minutes.
⏱️ 7 min - 4
Add the finely chopped garlic to the pan and cook for an additional 30 seconds until fragrant, being careful not to burn it.
⏱️ 1 min - 5
Add the N'duja to the pan. Break it up with a spoon and cook, stirring occasionally, until its oils are rendered and it's slightly crispy, about 3-5 minutes.
⏱️ 5 min - 6
Deglaze the pan with the vodka, scraping up any browned bits from the bottom. Allow the vodka to reduce by half, about 2-3 minutes.
⏱️ 3 min - 7
Pour in the can of San Marzano tomatoes, breaking them apart with your spoon. Season the sauce with salt and pepper to your preference. Bring to a simmer and cook for 10-15 minutes, or until the sauce has slightly thickened.
⏱️ 15 min - 8
Stir in the chopped fresh basil leaves into the sauce. Remove from heat.
⏱️ 1 min - 9
In a large bowl, combine the fresh ricotta, egg, grated Pecorino Romano cheese, and grated mozzarella cheese. Season with salt and pepper. Mix all the ingredients thoroughly until well combined.
⏱️ 10 min - 10
Spoon a thin layer of the N'duja-vodka sauce into the bottom of an oven-safe baking dish.
⏱️ 2 min - 11
Take each cooked jumbo pasta shell and fill it generously with the ricotta mixture. Arrange the filled shells neatly over the sauce in the baking dish.
⏱️ 10 min - 12
Once all shells are arranged, spoon more N'duja-vodka sauce over the top of the shells. Sprinkle a generous layer of grated mozzarella cheese, followed by a final sprinkle of grated Parmesan cheese.
⏱️ 3 min - 13
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the dish is heated through. For an extra golden-brown finish, place the dish under the grill (broiler) for a few minutes, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 180 - 14
Garnish with fresh basil before serving.
⏱️ 1 min