How To Make Stuffed Shells 2 Ways with Vodka Sauce | Rachael Ray

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

For the sauce, start with 28 ounces of Italian tomatoes and 3 cups of passata or tomato puree.

Melt 2 tablespoons of butter into 2 tablespoons of extra virgin olive oil in a skillet.

Add 2 cloves of crushed garlic, a sprinkle of sugar, and a sprinkle of salt to the skillet.

Add basil to the sauce mixture.

When ready to assemble, add 1 cup of cream to the sauce.

For the crab filling, use 1 pound of crab meat, adding lemon juice and a little hot sauce.

In a bowl, combine 3 cups of fresh ricotta, 1 cup of Parmigiano Reggiano, and 1 lightly beaten egg.

Cook 1 shallot and a couple of cloves of garlic in butter or olive oil until softened, then add to the ricotta mixture.

Add 1 cup of fine chopped celery leaves to the ricotta mixture and mix well.

Parboil the jumbo pasta shells for 2 minutes less than package directions and keep them moist on a clean kitchen cloth.

Coat the bottom of a baking dish with vodka sauce.

Overstuff the shells with the crab filling, placing them cut side up in the dish.

Drizzle more vodka cream sauce over the shells and sprinkle with mozzarella and Parmigiano.

Bake in a 400°F oven until hot and bubbly, then remove foil to brown the top.

For the spinach filling, cook 1 small shallot and garlic in olive oil, adding salt, pepper, and nutmeg.

Use 1 pound of defrosted frozen spinach, squeezing out excess water.

In a bowl, combine 3 cups of ricotta, a handful of Parmigiano, and about 1 cup of diced mozzarella.

Add 1 egg and a squirt of lemon juice to the spinach mixture and mix well.

Arrange the spinach-filled shells cut side up in the baking dish, drizzle with extra sauce, and top with mozzarella and Parmigiano.

Cover with parchment and foil and bake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens