Stuffed Shells 2-Ways with Vodka Sauce | Rachael Ray Recipe | Yummly
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Stuffed Shells 2-Ways with Vodka Sauce | Rachael Ray

RACHAEL RAY SHOW
43Ingredients
105Minutes
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Ingredients

US|METRIC
6 SERVINGS
  • salt
  • 1 pound shells (large)
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 2 tablespoons butter
  • 2 garlic (crushed cloves, sliced)
  • 1 pinch red pepper flakes
  • 1 cup vodka (Rach likes Tito's)
  • 28 ounces Italian tomatoes (diced or whole, if using whole, crush into pieces by hand)
  • 1 bottle tomato passata
  • salt (A sprinkle of)
  • sugar (A sprinkle of)
  • 1 handful basil leaves (torn)
  • 1 cup heavy cream
  • 2 tablespoons extra virgin olive oil (EVOO )
  • 2 cloves garlic (chopped)
  • 1 pound frozen chopped spinach (defrosted and wrung dry)
  • salt
  • black pepper
  • freshly grated nutmeg (to taste, about 1/16 teaspoon )
  • 1/2 lemon
  • 3 cups ricotta cheese
  • 1 egg
  • 1 cup mozzarella (finely diced, plus 2 cups shredded mozzarella)
  • 2 cups grated Parmigiano Reggiano cheese
  • 1 handful fresh basil (to garnish, optional)
  • 1 tablespoon extra virgin olive oil (EVOO)
  • 2 tablespoons butter
  • 1 large shallot (finely chopped)
  • 2 cloves garlic (chopped)
  • salt
  • black pepper
  • 2 tablespoons fresh thyme (chopped)
  • 2 teaspoons lemon zest
  • 1/2 cup dry vermouth (or vodka)
  • 1 pound crab meat (picked carefully for shell and tendon, Rach likes king leg meat)
  • 3 dashes hot sauce
  • 1/2 lemon
  • 3 cups ricotta cheese
  • 1 egg
  • 2 cups grated Parmigiano Reggiano cheese
  • 1/2 cup parsley (packed flat, and celery tops, chopped)
  • 2 cups shredded mozzarella
  • 1 handful fresh basil (to garnish, optional)
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