For the Shells:

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8oz jumbo shells

1 cup low moisture mozzarella, shredded (4oz)

½ cup freshly grated parmesan

¼ – ½ cup homemade or store bought pesto (recipe here)

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For the Filling:

1lb ricotta cheese or blended cottage cheese (about 2 cups)

6 cloves roasted or confit garlic, mashed (optional)*

1 cup shredded low moisture mozzarella cheese (4oz)

1 cup freshly grated parmesan

½ cup pesto

¾ tsp salt

½ tsp black pepper

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For the Vodka Sauce:

2 tbsps salted butter

1 tbsp olive oil

2 shallots, chopped finely

5 cloves minced garlic

6 oz tomato paste (¾ cup)

¼ cup vodka

1½ cups heavy cream

½ – 1 cup pasta water

¾ cup freshly grated parmesan

Salt and pepper to taste

1-2 tsps calabrian chili paste (or red pepper flakes)

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1. If you are making your own pesto, do so first by following the recipe here.

2. Fill a large pot with water and season generously with a large pinch of salt. Bring to a boil.

3. Start by making the vodka sauce. Heat up 1 tbsp butter and 1 tbsp of olive oil in a large pan on medium heat. Add in the shallots and a pinch of salt and cook until soft and translucent. Add in 1 tbsp of butter and once melted, add the garlic and cook for 1 minute.

4. Add the tomato paste and cook for 6-8 minutes on medium low heat, stirring occasionally until a deep red color.

5. While the tomato paste is cooking, add the shells to your pot of boiling water and cook until al dente. Reserve 1 cup of pasta water, drain the pasta, and rinse under cold water to stop the cooking process.

6. Once the tomato paste has deepened in color, add in your vodka and stir. Let the alcohol cook out for 2-3 minutes or until all liquid has evaporated.

7. Reduce the heat to low and add in your heavy cream, stirring until well combined. Add in ½ cup of pasta water and your parmesan cheese and stir until smooth. If you want a looser sauce you can add a bit more pasta water. Season with 1 tsp salt and ½ tsp pepper and mix in the Calabrian chili paste if desired. Taste and adjust for seasoning, then shut off the heat and set aside.

8. Make your filling by mixing together the ricotta cheese, roasted garlic (if using), mozzarella, parmesan, salt, and pepper to taste. Swirl in about ½ cup of fresh pesto and set aside (you don’t want to overmix, just nice little pockets of pesto).

9. Preheat the oven to 350°F.

10. Spread the vodka sauce in the bottom of a 9×13″ pan.

11. Add your ricotta filling to a ziplock bag in one corner, and cut ½” off the corner. Pipe about 2 tbsps of filling into each shell and add them to the pan. Continue until you have used up all the filling.

12. Gently push the shells a bit deeper into the pasta sauce, then top with mozzarella and parmesan cheese. Spray aluminum foil with cooking spray and gently wrap the pan with foil.

13. Bake at 350 for 20-25 minutes covered, then uncover and bake for 10 minutes more. Broil for 1-2 minutes or until the cheese is golden and bubbly, keeping a close eye on it so it doesn’t burn.

14. Just before serving, top with dollops of fresh pesto. Serve immediately and enjoy!