Boursin Stuffed Shells with Vodka Sauce
Recipe Overview
Overview
Boursin Stuffed Shells with Vodka Sauce is a delightful dish that combines the comforting texture of pasta with the rich flavors of a creamy vodka sauce. The use of Boursin cheese in the filling elevates the dish, providing a luxurious creaminess that pairs perfectly with the sweetness of the vodka sauce. The preparation begins with cooking the pasta shells just right, ensuring they remain intact for stuffing. The vodka sauce is made by caramelizing onions and garlic, then adding tomato paste and vodka, which brings out the natural sweetness of the tomatoes.
As the sauce simmers, the addition of cream creates a luscious texture that clings beautifully to the stuffed shells. The final assembly involves carefully filling the shells with the cheese mixture and layering them in a baking dish, topped with the vodka sauce. A sprinkle of fresh basil adds a pop of color and flavor, making the dish visually appealing.
This recipe is perfect for a cozy night in or a gathering with friends. The combination of flavors and textures is sure to impress, making it a go-to for any pasta lover. Whether you’re serving it for a special occasion or a weeknight dinner, these stuffed shells are sure to be a hit.
Recipe Details
Steps & Tips
Heat pasta water on the stove until boiling.
Salt the boiling water generously.
Tip: Add double the amount of salt to pasta water for better flavor.
Lower the heat to achieve a gentle boil before adding pasta.
Add pasta shells to the pot.
Cook pasta shells until slightly underdone.
Tip: Lower the boil to a gentle simmer to prevent breaking pasta shells.
Save some pasta water for the sauce.
Tip: Save 1 to 2 cups of pasta water to help emulsify the sauce.
Transfer cooked pasta shells to a sheet tray to cool.
Drizzle olive oil over the pasta shells to prevent sticking.
Tip: Add olive oil to pasta shells to prevent them from sticking together.
Smash peeled garlic cloves.
Slice sundried tomatoes into strips.
Tip: Use sundried tomatoes for added sweetness and flavor in the vodka sauce.
Add onions and garlic to a pan and cook until aromatic.
Tip: Wait about 5 minutes to salt onions to avoid breaking them down too early.
Add tomato paste, chili flakes, and sundried tomatoes to the pan.
Add cream to the pan and stir to combine.
Use reserved pasta water to thin the sauce.
Tip: Dilute cream with warmed pasta water to prevent it from scalding.
Tip: Handle ingredients with care to maintain their integrity during cooking.
Taste the sauce and adjust seasoning as needed.
Mix ricotta, Parmesan, and Boursin cheese in a bowl.
Stuff the pasta shells with the cheese mixture.
Tip: Avoid overstuffing the shells for a better eating experience.
Add a little water to the baking dish to prevent sticking.
Pour vodka sauce over the stuffed shells.
Tip: Rustic presentation is acceptable; it adds charm to the dish.
Bake in the oven at 400°F for 7 to 10 minutes.
Garnish with basil and additional cheese.
Plate the stuffed shells for serving.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Gluten
→ Substitution: Gluten-Free Pasta
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Vodka helps to break down tomatoes, enhancing their sweetness in sauces.
- •Using reserved pasta water can help emulsify and thicken sauces.
- •Boursin cheese adds a creamy texture and rich flavor to stuffed shells.
- •Stuffed shells should be filled to about two-thirds full to avoid overstuffing.
