Name: Spinach and Mushroom Stuffed Shells
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 4 to 6 servings
Ingredients: Olive oil, for greasing; Kosher salt and freshly ground black pepper; 8 ounces jumbo pasta shells (20 to 24); 10 ounces cremini mushrooms, stems trimmed, coarsely chopped; 1 shallot, coarsely chopped; 3 tablespoons unsalted butter; 8 ounces baby spinach; 2 tablespoons chopped fresh parsley; One 15-ounce tub whole milk ricotta; 1/2 cup pine nuts, toasted; 3 to 4 large leaves fresh basil, chiffonade, plus whole leaves for garnish; 1 1/2 cups grated mozzarella; 1/2 cup grated Parmesan, plus more for serving; 2 1/2 cups Vodka Sauce, recipe follows, or your favorite jarred sauce, warmed; 1 tablespoon unsalted butter; 1 small yellow onion, finely chopped; 1 clove garlic, minced; Pinch red pepper flakes; One 14-ounce can diced tomatoes; 1/2 cup heavy cream; 1/4 cup vodka; 2 tablespoons tomato paste; Pasta cooking water, for adjusting sauce consistency; Kosher salt and freshly ground black pepper

Directions

Watch how to make this recipe.

Lightly grease a rimmed baking sheet with the oil and set aside.
Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente according to the package directions. Reserve 1 cup of the cooking water and set aside for making the Vodka Sauce. Drain the pasta and rinse under cold water to stop the cooking. Drain well. Arrange the pasta in a single layer on the prepared baking sheet.
In a food processor, add the mushrooms and shallot and pulse until chopped into about 1/8-inch pieces. In a large skillet over medium-high heat, melt the butter. Add the mushrooms and shallots. Cook, stirring occasionally, until the mushrooms are browned, 5 to 7 minutes. Add salt and pepper to taste. Add the spinach to the skillet and cover to allow the spinach to wilt, about 2 minutes more. Stir in the parsley and transfer to a large bowl.
In a medium bowl, combine the ricotta, pine nuts, basil chiffonade, 1 cup mozzarella, 1/4 cup Parmesan and 1/2 teaspoon salt. Combine the cheese mixture with the mushroom mixture. Stuff each shell with about 2 tablespoons of the filling.
In the skillet where the mushrooms were cooked, add about 1 cup Vodka Sauce and spread it in an even layer. Arrange the stuffed shells in a circular pattern. Add the remaining 1 1/2 cups sauce, 1/4 cup Parmesan and 1/2 cup mozzarella in between and on top of the shells (leaving the tops of the shells mostly exposed). Cover and cook over medium heat until the cheese is melted and bubbling, about 10 minutes.
Garnish with more Parmesan and basil leaves, and serve.

Vodka Sauce:

Yield: About 3 cups

In a large skillet over low heat, add the butter, onion, garlic and red pepper flakes. Cook, stirring occasionally, until softened, 5 to 10 minutes. Increase the heat to medium-high and add the tomatoes, cream, vodka, tomato paste, 1/2 cup pasta cooking water and salt and pepper to taste. Let simmer for about 10 minutes, adding more reserved pasta water as needed.