Mushroom Stuffed Shells with Tomato Vodka Sauce

I'm actually not the biggest fan of stuffed shells, they are one of the more difficult pastas to work with and can be come a big mess... but it was a request so I was happy to oblige. I didn't want to do a simple tomato sauce so I decided to add vodka. I've never made a vodka sauce and thought it would taste great with this. Although, I still prefer wine to liquor in cooking {unless it's the delicious new orleans bread pudding}.

Mushroom Stuffed Shells with Tomato Vodka Sauce

2 cups ricotta cheese
1 cup asiago
1 cup mozzarella
2 tablespoons basil {fresh}, chopped
2 tablespoons butter
1 tablespoon olive oil
1/2 onion, chopped
4 garlic cloves, chopped
8 oz mushrooms, sliced
salt and pepper, to taste

  • In a bowl, combine the ricotta, asiago, mozzarella and basil. Set aside.
  • Over medium-high heat, combine 1 tablespoon of the butter and the olive oil and add the onions and garlic. Saute them until softened.
  • Add the remaining butter and mushrooms and caramelize the mixture. Once it's done, add it to the ricotta mixture and mix well. Season with salt and pepper.

Tomato Vodka Sauce

1/4 cup olive oil
1/4 onion, chopped
3 cloves garlic, chopped
1/2 tablespoon red pepper flakes
1 teaspoon salt
1 tablespoon basil {fresh}, chopped
1 28 oz can crushed tomatoes
1/3 cup vodka
1/4 cup heavy cream

  • In a saucepan over medium heat, add the oil and saute the onions and garlic until softened.
  • Add the red pepper flakes, salt, basil and crushed tomatoes and cook for about 5-10 minutes.
  • Add the vodka and cream.



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