A classic favorite.
24-ounce jar Vodka Sauce
For the filling::
15 ounces Ricotta
2 cups Shredded mozzarella, divided
1/2 cup Grated parmesan, plus more for topping
1/4 cup Chopped basil, plus leaves for optional garnish
Kosher salt and freshly ground black pepper
1 Large egg
Bring a large pot of salted water to a boil. Boil the shells until fully cooked according to package directions. Drain and rinse under cold water until cool enough to handle.
Meanwhile, set aside 1/2 cup of the vodka sauce
Bring the remaining sauce to a simmer in a large low-sided Dutch oven or oven-safe skillet. Simmer for about 2 minutes to heat through. Reduce heat to low.
Preheat the broiler. Mix the ricotta, 1 cup mozzarella, parmesan, and basil. Season with salt and pepper to taste, then stir in the egg until well combined. Transfer filling to a large zip-close bag and cut the tip off one of the bottom corners.
Pipe the filling into each shell and place the shells filling-side up in the sauce. Top with the reserved sauce and remaining 1 cup mozzarella.
Place the pan under the broiler. Broil until the cheese is bubbling and the top is browned, 2 to 4 minutes.
Garnish with torn basil leaves, if desired, and serve with more grated parmesan on the side.
Vodka sauce is the perfect creamy addition to a dinner for the whole family! And with three types of cheese, basil and big pasta shells, this simple dish is a delicious favorite!
Prep Time: 15 minutes
Cook Time: 18 minutes