Spinach and Ricotta Stuffed Shells

Steps

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1. 1
   Preheat the oven to 375°F. Heat the olive oil in a large skillet over medium heat.
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2. 2
   Add the minced onion and sauté until softened and fragrant.
   ▶ ≈0:45
3. 3
   Pour in the vodka and allow it to simmer for about a minute to cook off the alcohol.
   ▶ ≈2:12
4. 4
   Add the tomato puree and stir to combine.
   ▶ ≈2:33
5. 5
   Add fresh basil, salt, and black pepper to taste. Cover and allow the sauce to simmer.
   ▶ ≈2:58
6. 6
   Bring a separate pot of salted water to a boil. Cook the pasta shells until al dente, then drain and shock under cold water.
   ▶ ≈1:40
7. 7
   Thaw the frozen spinach and squeeze out all excess liquid.
   ▶ ≈4:19
8. 8
   In a bowl, combine the ricotta, squeezed spinach, minced garlic, pinch of nutmeg, grated mozzarella, Parmesan cheese, egg, salt, and black pepper. Mix until well combined.
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9. 9
   Stir the heavy cream into the sauce to create a blush color and creamy consistency.
   ▶ ≈3:39
10. 10
    Carefully fill each cooled pasta shell with the ricotta-spinach mixture, being careful not to overstuff.
    ▶ ≈5:51
11. 11
    Spread a layer of sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish and cover with the remaining sauce.
    ▶ ≈6:42
12. 12
    Cover the baking dish with a lid or aluminum foil (place parchment paper first to prevent the foil from reacting with the tomato acid). Bake in the preheated 375°F oven for about 20 minutes.
    ▶ ≈7:25
13. 13
    Remove the cover and sprinkle the grated mozzarella and additional Parmesan cheese over the top of the shells.
    ▶ ≈8:24
14. 14
    Return to the oven and bake uncovered for about 15 minutes until the cheese is melted and the sauce is bubbling.
    ▶ ≈8:50
15. 15
    Remove from the oven and let rest for about 20 minutes before serving to allow the sauce to set and cool slightly.
    ▶ ≈9:03