Stuffed Pasta Bake alla Vodka

Pasta bake is the perfect solution for a cozy weeknight meal, and this one features stuffed lumaconi shells filled with a three-cheese blend. Topped with a creamy vodka sauce, this dish has the comfort and flavor you crave in every cheesy bite.

📝 Ingredients

• 3 1/2 tablespoons quality olive oil
• 1 cup shallot, (finely diced)
• 1/4 cup garlic, (minced)
• 6 ounces tomato paste
• 2 tablespoons salted butter
• 1/4-1/2 teaspoon red pepper flakes, (plus more to taste)
• 1/3 cup vodka
• 1 1/2 cups heavy cream
• 3 cups freshly grated parmesan cheese
• kosher salt, to taste, (Diamond Crystal brand)
• 20 lumaconi shells, (can use stuffed shells)
• 1 large egg beaten
• 15 ounces whole milk ricotta cheese
• 2 3/4 cups freshly grated mozzarella cheese, (divided)
• 1/2 cup freshly grated parmesan cheese
• 2 tablespoons italian parsley, (finely chopped)
• 3/4 teaspoon kosher salt, ( Diamond Crystal)
• 1/4 teaspoon freshly ground black pepper
• 5 cloves garlic, (grated)

👨‍🍳 Instructions

1. 1Bring a large pot of very salted water to a boil. Add the shells and cook according to the package instructions until al dente. Stir every few minutes to keep shells from sticking to the pot and to each other. Reserve 1¼ cups of the pasta cooking water, then drain the shells and run under cold water to stop further cooking. Set aside in a colander.
2. 2Make the vodka sauce: Heat the olive oil in a large skillet over medium heat. Add the shallot and cook for 5 minutes. Add garlic and cook for an additional 1 minute.
3. 3Add the butter, tomato paste, and red pepper flakes. Stir until the tomato paste is incorporated, then cook for 5 minutes, or until the tomato paste turns a deep and rusty red color and begins to caramelize. Add the vodka and stir until the liquid evaporates, at least 2 minutes to ensure alcohol cooks off.
4. 4Reduce the heat to low and slowly pour in the cream. Stir until the sauce is smooth and creamy
5. 5Add ½ cup of the reserved pasta water and stir until combined, then add the Parmesan cheese in 1 cup increments, stirring between each addition until fully incorporated. Add more pasta water as needed until the sauce is creamy. Season sauce to taste with salt. Remove the pan from the heat.
6. 6Preheat the oven to 375°F.
7. 7Stuff the shells: Add the egg, ricotta, 2 cups of mozzarella, parmesan, parsley, salt, black pepper, and garlic to a medium bowl and mix until well-combined. Transfer the filling to a quart-sized resealable bag or pastry bag and cut a ½-inch opening in the corner.
8. 8Spoon two-thirds of the sauce into the bottom of a 9 x 13-inch baking dish.
9. 9Carefully pipe the cheese filling into each shell, then place in the baking dish. Top with the remaining vodka sauce and remaining ¾ cup of mozzarella cheese. Cover the baking dish with foil.
10. 10Bake the stuffed shells for 30 minutes, then remove the foil and bake for another 10 minutes, or until the cheese has melted.
11. 11Leave to cool for 5 minutes before serving. Enjoy!