Spinach Ricotta Stuffed Shells with Basil Vodka Sauce

Baked Stuffed Shells in Vodka Sauce, Pesto Oil and Smoked Mozzarella

Step 5. Using the same large skillet, melt 1 tablespoon butter over medium heat. Add onion; cook until softened, about 5 minutes. Add the garlic, red pepper flakes, oregano and basil; cook for another minute.

Baked Stuffed Shells in Vodka Sauce, Pesto Oil and Smoked Mozzarella

In a skillet over medium heat combine crushed tomatoes, tomato paste, vodka, 1/2 tsp garlic powder, red pepper flakes, basil and 1 tsp of salt. Bring to a boil, reduce heat and simmer for 10 mins. Add the block of cream cheese and stir until it melts.

Reckless Abandon Stuffed Shells with Vodka Sauce

Pour the vodka sauce back into the same skillet you used prior and add the ground beef. Stir to combine. Taste and adjust the salt and pepper (and chili flakes) as needed. Preheat the oven to 375ºF. Pour about 1 cup of the vodka meat sauce into a cast iron pan. Add the shells to the pan, open side up.

Reckless Abandon Stuffed Shells with Vodka Sauce

These vegan spinach ricotta stuffed shells with vodka sauce are: Creamy on top of creamy, thanks to tofu-based ricotta and cashew-based vodka sauce; Easy to make ahead and then bake off whenever you want a delicious pasta dinner; Great for a crowd — plan for 4 shells per person, and make as big of a batch as you need!.

Reckless Abandon Stuffed Shells with Vodka Sauce

Drain, and rinse under cold water. Spread 1 ½ cups of vodka sauce in a lightly greased 13x9-inch baking dish. Meanwhile, place spinach in a clean kitchen towel and ring out excess moisture. Transfer spinach to a large mixing bowl, and add ricotta, pesto, Parmigiano Reggiano, lemon zest, and chili flakes.

Reckless Abandon Stuffed Shells with Vodka Sauce

In a medium bowl, combine the ricotta, pine nuts, basil chiffonade, 1 cup mozzarella, 1/4 cup Parmesan and 1/2 teaspoon salt. Combine the cheese mixture with the mushroom mixture. Stuff each shell.

Reckless Abandon Stuffed Shells with Vodka Sauce

For 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.

Baked Stuffed Shells in Vodka Sauce, Pesto Oil and Smoked Mozzarella

Preheat oven to 375°F. In a medium bowl, combine the ricotta, eggs, garlic, herbs and cheeses. Fill the pasta shells and place in the baking dish over sauce. Pour the remaining sauce over top and cover, baking for 30 minutes. Remove the foil and bake an additional 15 minutes or the sauce is bubbling at the edge of the baking dish.

Reckless Abandon Stuffed Shells with Vodka Sauce

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.

Spinach Ricotta Stuffed Shells with Basil Vodka Sauce

Transfer spinach mixture to a large bowl and fold in cheeses. Season cheese mixture with salt and pepper to taste. Fill cooked jumbo shells with cheese mixture and place on top of basil vodka sauce in casserole dish. Bake stuffed shells at 375F 20-25 minutes until sauce is bubbly and cheese is lightly browned. Top stuffed shells with additional.

Reckless Abandon Stuffed Shells with Vodka Sauce

Directions. Preheat the oven to 375 degrees Fahrenheit and pour about 1 cup of Jersey Italian Gravy Vodka Sauce into the bottom of a 9x13 inch baking sheet. Heat a large skillet over medium heat and add the olive oil. Add the onion and saute, stirring often, until mostly tender, about 5 minutes. Stir in the garlic and cook for another minute.

Spinach Ricotta Stuffed Shells with Basil Vodka Sauce

Stuff shells with the mixture, dividing evenly amongst the 12 cooked shells. Vodka Marinara. 1. Heat a medium-sized sauce pan over medium heat and add olive oil. 2. Once heated, add chopped yellow onion and allow to cook until translucent, about 6 minutes. Then add the minced garlic and cook an additional 2 minutes until fragrant.

Spinach Ricotta Stuffed Shells with Basil Vodka Sauce

Stir every few minutes to keep shells from sticking to the pot and to each other. Reserve 1¼ cups (300 ml) of the pasta cooking water, then drain the shells and run under cold water to stop the cooking. Set aside in a colander. Make the vodka sauce: Heat the olive oil in a large skillet over medium heat. Add the shallot and garlic and cook.

Reckless Abandon Stuffed Shells with Vodka Sauce

Prepare the stuffed shells and the vodka sauce as directed in the recipe, then nestle the stuffed shells into the sauce. Cover tightly with plastic wrap or aluminum foil. Refrigerate for up to 2-3 days. Before baking the stuffed shells, remove from the fridge about 30-60 minutes prior to allow the stuffed shells and sauce to come to room.

Reckless Abandon Stuffed Shells with Vodka Sauce

For the spinach cheese filling: Add oil to a small sauté pan and set to medium heat. Add garlic and cook for 30 seconds. Add spinach and cook for a 1-2 minutes. Add lemon juice and stir to help release any stuck spinach. Remove from heat and add salt, pepper, and nutmeg. Place cooked spinach in a medium bowl with ricotta, mozzarella cubes, 1.