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Ingredients
Scale
- 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
- 3 cups fresh baby spinach
- 15 oz ricotta cheese
- 1/4 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 20 jumbo pasta shells, cooked al dente
- Additional minced basil and grated Parmesan cheese for topping
Instructions
- Heat olive oil in a pot, sauté shallots until golden brown.
- Add garlic and red pepper flakes, then sauté until fragrant.
- Stir in tomato paste, vodka, tomatoes, and basil. Season, then simmer.
- Blend the sauce until smooth, return to pot, and mix in half and half and basil.
- In a skillet, melt butter, sauté spinach until wilted, then mix with cheeses.
- Preheat oven to 375°F, fill pasta shells with the cheese mixture.
- Arrange shells over the sauce in a baking dish, bake until bubbly.
- Serve topped with basil and Parmesan.
Notes
Ensure noodles are cooked al dente for best texture.
Don’t rush the simmering, as it enhances flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 4
- Sodium: 550
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 37
- Fiber: 3
- Protein: 14
- Cholesterol: 50