roasted red pepper pesto stuffed shells_______________________________Perfect creamy ricotta and pesto fills soft jumbo shells, surrounded by a moat of red pepper vodka sauce and topped with lots of cheese!
Ingredients
- 2 cloves garlic, minced
- 2 shallots, minced
- 1 tsp dried oregano
- 1/4 - 1/2 tsp red pepper flakes
- 1 jar roasted red peppers, drained
- 1/2 cup tomato paste
- 3/4 cup vodka
- 2 tbsp butter
- 3/4 cup coconut milk
- 1/2 cup fresh basil, roughly chopped
- 1 box jumbo shells
- 16 oz whole milk ricotta (about 1 container)
- 1 cup shredded parmesan cheese
- 1 cup shredded provolone cheese
- 1 cup basil pesto, homemade or store bought
- 1 cup spinach, chopped
- 4 oz fresh mozzarella, torn
Instructions
- Preheat oven to 350 degrees. Lightly grease a large casserole dish.
- Puree the roasted red peppers in a food processor or blender until smooth. Set aside.
- Heat 2 tbsp olive oil over medium. Saute the garlic, shallots, red pepper flakes, and oregano until fragrant, about 2-3 minutes. Swirl in the tomato paste and red pepper puree, then add vodka and cook until liquid reduces by about half, 5-8 minutes. Drop in the butter, then stir in coconut milk and 1/2 cup broth or water. Simmer about 8-10 minutes until sauce thickens. Taste for salt and pepper. Finally, stir in the basil.
- Meanwhile, heat a large pot of salted water. Boil the jumbo shells according to package directions. Drain.
- When ready to assemble, make the filling. In a bowl, stir the ricotta, parmesan, provolone, about 1/2 cup of pesto sauce, spinach, and a pinch of salt and pepper until well incorporated.
- Spread about half of the roasted red pepper sauce into the bottom of the casserole dish. Spoon about 1 tbsp filling into each shell and nestle into the dish. Repeat with remaining shells. It is okay if the shells overlap a bit and crowd the pan!
- When all the shells are filled, pour the rest of the red pepper sauce overtop. Drizzle pesto, then arrange torn mozzarella bits evenly across the shells. Bake 20-25 minutes until cheese bubbles. Remove from oven and top with additional chopped basil as desired.