Prepare your Taste Buds
Anyone who knows me well…knows that Tito’s is a standard in our house. Not only does it star in Dirty Martinis and Moscow Mules, but it is also a secret ingredient in a few dishes that have repeat performances in my kitchen, Pesto Shells with Vodka Meat Sauce is one of them.
While adding vodka to the sauce in this recipe is not necessary, it serves as a natural emulsifier, it brightens the flavor of the tomatoes, adds a peppery depth, and when added early enough the majority of the alcohol cooks off as it simmers. Combine that with the hearty flavors of ground beef and Italian sausage, you will have a homemade sauce rich in flavor and complexity.
Let’s get cooking!
How to Make Vodka Meat Sauce
How to Make Pesto Shells
Handy Hints for Pesto Shells with Vodka Meat Sauce
• I would highly recommend investing in an immersion blender if you do not own one. It is one of the tools that I use most in the kitchen. It is great for making salad dressings, sauces, soups and more.
• Stuffed Shells are a great make-ahead dish for entertaining. Completely assemble (unbaked) and refrigerate for up to 24 hours in advance. Additional baking time may be necessary, about 10 minutes longer.
•Stuffed Shells can also be frozen completely assembled and unbaked. Wrap the baking dish of shells tightly in plastic wrap to prevent freezer burn. Transfer the shells from the freezer to the refrigerator the morning before serving and up to 24 hours in advance. Additional baking time may be necessary, about 10 minutes longer.
•Unless you have a large family or are entertaining, this recipe can be split in half. I typically split it into baking two dishes-one for an immediate dinner and pop one in the freezer for a quick weeknight meal.
PrintPesto Shells with Vodka Meat Sauce
Jumbo shells stuffed with a blend of cheeses and pesto, nestled and baked in a rich vodka meat sauce. Great for a weeknight meal or a make-ahead dish for entertaining!
- Yield: 8 people 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Vodka Meat Sauce
- 1/2 lb ground beef
- 1/2 lb Italian sausage links (mild or spicy) (approx. 3 links-casings removed)
- 1 tbsp olive oil
- 1 small yellow onion, diced small
- 1/4 tsp crushed red pepper
- 1/4 tsp dried thyme
- 1/4 tsp dried basil
- 1 tsp dried oregano
- 3 whole garlic cloves, minced
- 1 tbsp tomato paste
- 1 28 oz can whole tomatoes
- 1 28 oz can crushed tomatoes
- 1/3 cup vodka
- 1 tsp kosher salt
- 1/2 tsp granulated sugar
Pesto Stuffed Shells
- 1 12 oz box Jumbo Shells Pasta
- 1 1/2 cups ricotta cheese (Murray's Whole Milk Ricotta)
- 1/4 cup cottage cheese
- 1 1/4 cup mozzarella cheese, shredded (1/4 cup reserved)
- 1 cup provolone cheese, shredded
- 3 tbsp basil pesto (store-bought or Homemade )
- 1/4 cup fresh grated parmesan cheese
Instructions
Vodka Meat Sauce
- Preheat the oven to 350° and lightly grease 9×13 baking dish.
- In a large pot, set over medium heat, add ground beef and sausage, breaking up and cooking until browned 8-10 minutes. Once cooked, transfer to paper towel-lined plate to allow grease to drain, set aside.
- Return the now empty pot to the stove, over medium heat add the olive oil until it shimmers, add the diced onion, cook until softened about 5 minutes. Add herbs, garlic and cook until fragrant about 1 minute more. Then, add in tomato paste until the mixture is combined.
- Reduce the heat to low, add in tomatoes, vodka, salt and sugar. Use a wooden spoon to break up the whole tomatoes into smaller chunks. Simmer over low heat for 20 minutes.
(At this point, you can use an immersion blender or transfer sauce to a blender if you prefer a smoother sauce.) - Add the cooked beef and sausage to the sauce and continue to cook over low heat 10-15 minutes more.
Pesto Stuffed Shells
- In a large pot of water to a boil, season with a sprinkling of kosher salt and cook pasta shells until al dente. Drain in colander, rinse with cold water and then spread out on a baking sheet to allow them to dry.
- In a medium bowl, mix together ricotta cheese, cottage cheese, 1 cup mozzarella cheese, provolone cheese, pesto and season to taste with salt and pepper.
- Ladle enough sauce in your dish to cover the bottom. Begin, stuffing shells with the pesto & cheese mixture and arrange in the dish. Ladle more sauce around and top of the shells, sprinkle with grated parmesan cheese and reserved mozzarella.
- Cover the baking dish with foil and transfer to the oven to bake 20 minutes. Remove the foil and continue to cook until the sauce is bubbly and the cheeses on top are browned.
- Remove the shells from oven and let rest for about 5 minutes before serving. Top with extra parmesan cheese, if desired.
Notes
• For the grated provolone cheese, order a 1/4 pound chunk from the deli.
• I recommend using a high quality ricotta for stuffed shells. Murray’s whole milk is my favorite to use. Trust me, it will change the entire flavor of the dish!
Nutrition
- Calories: 228
- Sugar: 1
- Sodium: 440
- Fat: 16
- Saturated Fat: 7
- Carbohydrates: 4
- Fiber: 0.4
- Protein: 11
- Cholesterol: 45
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