Stuffed Shells with Vodka-Tomato Cream Sauce
We rescued this well-known dish from its boring reputation.
Why This Recipe Works
To give the standard stuffed shells recipe new life, we improved the ricotta filling, adding flavor by stirring in mint and peas and making it less watery and more creamy simply by adding an egg. We discovered that covering the casserole dish tightly with foil, so that the trapped steam would keep the pasta pliable, was another key to an improved stuffed shells recipe. Seeking to give the sauce a little punch, we then added some vodka, making a classic Italian vodka sauce. The heat and intensity of the vodka mellows as the sauce simmers, but it leaves behind a welcome clean, sharp flavor.
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