Vodka Sauce Stuffed Shells

Step One

Bring a large pot of salted water to a boil. Cook the jumbo shells 2 to 3 minutes shy of al dente according to the package directions. Drain and arrange the shells in a single layer on a sheet pan or large plate so they do not stick together.

Step Two

In a large skillet, heat the olive oil over medium heat. Add the shallot, garlic, and red pepper flakes and cook for 1 to 2 minutes, until fragrant. Pour in the vodka and simmer for 2 to 3 minutes to cook off the alcohol.

Step Three

Add the Tuttorosso crushed tomatoes, season with salt and black pepper, and simmer for about 10 minutes.

Step Four

Stir in the heavy cream and butter and cook until the sauce is smooth and slightly thickened. Taste and adjust the seasoning as needed.

Step Five

In a separate skillet over medium heat, cook the plant-based ground beef or ground beef until browned, breaking it up as it cooks. Season with salt and black pepper, then let cool slightly.

Step Six

In a large bowl, combine the cooked beef, ricotta, mozzarella, Parmesan, basil, and egg. Mix until well combined. Season to taste with salt and black pepper.

Step Seven

Preheat the oven to 375°F.

Step Eight

Spread most of the vodka sauce over the bottom of a baking dish.

Step Nine

Fill each shell with the ricotta-beef mixture and arrange in the dish. Spoon the remaining sauce over the shells.

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Step Ten

Top with the shredded mozzarella, extra Parmesan, and freshly cracked black pepper.

Step Eleven

Bake uncovered for 20 to 25 minutes, until the cheese is melted and bubbly.

Step Twelve

Garnish with parsley and serve hot.