Tie-Dye Stuffed Shells
Tie-Dye Stuffed Shells
Ingredients
For the Vodka Sauce
- 2 tablespoons olive oil
- 1 onion, medium, diced
- 2 tablespoons garlic, minced
- 3 tablespoons tomato paste
- 1/2 cup vodka
- 1 cup heavy cream
- 1/2 teaspoon salt, or to taste
- 1/2 cup Parmesan cheese, freshly grated, plus more for topping
For the Cheese Filling
- 15 ounces ricotta cheese
- 1 1/2 cups mozzarella cheese, shredded, plus more for topping
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 roasted garlic cloves, mashed
- 1/4 cup pesto, plus more for serving
For the Shells
- 12 ounces jumbo pasta shells
Instructions
- 1
Preheat your oven to 375°F. Bring a large pot of salted water to a rolling boil for the pasta shells.
⏱️ 10 min•🌡️ 375
- 2
While the water heats, begin the vodka sauce. Heat the olive oil in a large pan over medium heat. Add the diced onion and sauté until softened and lightly browned, about 5-7 minutes.
⏱️ 7 min
- 3
Add the minced garlic to the pan and sauté for 1 minute until fragrant.
⏱️ 1 min
- 4
Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, to deepen its flavor.
⏱️ 3 min
- 5
Pour in the vodka and allow it to simmer vigorously for 3-5 minutes, reducing by about half and cooking off the alcohol.
⏱️ 5 min
- 6
Stir in the heavy cream and salt. Grate 1/2 cup of Parmesan cheese directly into the sauce using a microplane. Stir until the cheese is melted and the sauce is smooth and creamy. Reduce heat to low and let it simmer gently while you prepare the other components.
⏱️ 5 min
- 7
Cook the jumbo pasta shells according to package directions until al dente. Drain well and set aside.
⏱️ 10 min
- 8
Prepare the cheese filling: In a large mixing bowl, combine the ricotta cheese, 1 1/2 cups shredded mozzarella cheese, 1/2 cup grated Parmesan cheese, salt, black pepper, and mashed roasted garlic cloves. Mix thoroughly until well combined.
⏱️ 5 min
- 9
Divide the cheese filling into two equal portions. To one portion, add 1/4 cup of pesto and mix until the pesto is evenly distributed, creating a green-tinted filling.
⏱️ 3 min
- 10
Pour about half of the prepared vodka sauce into the bottom of a rectangular baking dish, spreading it evenly to cover the base.
⏱️ 2 min
- 11
Stuff the cooked jumbo shells, alternating between the plain cheese filling and the pesto cheese filling. You can use a spoon or a Ziploc bag with a corner snipped off as a makeshift piping bag.
⏱️ 10 min
- 12
Arrange the stuffed shells in the baking dish over the layer of vodka sauce, nestling them closely together.
⏱️ 3 min
- 13
Pour the remaining vodka sauce over the stuffed shells. Top with a generous layer of additional shredded mozzarella cheese and grate more Parmesan cheese over the top.
⏱️ 2 min
- 14
Bake for 20-25 minutes, or until the sauce is bubbly and the cheese topping is melted and golden brown with some browned spots.
⏱️ 25 min•🌡️ 375
- 15
Remove from the oven. Add several dollops of pesto on top of the baked shells for a final "tie-dye" visual effect and added flavor. Serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Tie-Dye Stuffed Shells
For the Vodka Sauce
- 2 tablespoons olive oil
- 1 onion, medium, diced
- 2 tablespoons garlic, minced
- 3 tablespoons tomato paste
- 1/2 cup vodka
- 1 cup heavy cream
- 1/2 teaspoon salt, or to taste
- 1/2 cup Parmesan cheese, freshly grated, plus more for topping
For the Cheese Filling
- 15 ounces ricotta cheese
- 1 1/2 cups mozzarella cheese, shredded, plus more for topping
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 roasted garlic cloves, mashed
- 1/4 cup pesto, plus more for serving
For the Shells
- 12 ounces jumbo pasta shells
Instructions
- 1
Preheat your oven to 375°F. Bring a large pot of salted water to a rolling boil for the pasta shells.
⏱️ 10 min•🌡️ 375 - 2
While the water heats, begin the vodka sauce. Heat the olive oil in a large pan over medium heat. Add the diced onion and sauté until softened and lightly browned, about 5-7 minutes.
⏱️ 7 min - 3
Add the minced garlic to the pan and sauté for 1 minute until fragrant.
⏱️ 1 min - 4
Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, to deepen its flavor.
⏱️ 3 min - 5
Pour in the vodka and allow it to simmer vigorously for 3-5 minutes, reducing by about half and cooking off the alcohol.
⏱️ 5 min - 6
Stir in the heavy cream and salt. Grate 1/2 cup of Parmesan cheese directly into the sauce using a microplane. Stir until the cheese is melted and the sauce is smooth and creamy. Reduce heat to low and let it simmer gently while you prepare the other components.
⏱️ 5 min - 7
Cook the jumbo pasta shells according to package directions until al dente. Drain well and set aside.
⏱️ 10 min - 8
Prepare the cheese filling: In a large mixing bowl, combine the ricotta cheese, 1 1/2 cups shredded mozzarella cheese, 1/2 cup grated Parmesan cheese, salt, black pepper, and mashed roasted garlic cloves. Mix thoroughly until well combined.
⏱️ 5 min - 9
Divide the cheese filling into two equal portions. To one portion, add 1/4 cup of pesto and mix until the pesto is evenly distributed, creating a green-tinted filling.
⏱️ 3 min - 10
Pour about half of the prepared vodka sauce into the bottom of a rectangular baking dish, spreading it evenly to cover the base.
⏱️ 2 min - 11
Stuff the cooked jumbo shells, alternating between the plain cheese filling and the pesto cheese filling. You can use a spoon or a Ziploc bag with a corner snipped off as a makeshift piping bag.
⏱️ 10 min - 12
Arrange the stuffed shells in the baking dish over the layer of vodka sauce, nestling them closely together.
⏱️ 3 min - 13
Pour the remaining vodka sauce over the stuffed shells. Top with a generous layer of additional shredded mozzarella cheese and grate more Parmesan cheese over the top.
⏱️ 2 min - 14
Bake for 20-25 minutes, or until the sauce is bubbly and the cheese topping is melted and golden brown with some browned spots.
⏱️ 25 min•🌡️ 375 - 15
Remove from the oven. Add several dollops of pesto on top of the baked shells for a final "tie-dye" visual effect and added flavor. Serve hot.
⏱️ 2 min