Stuffed Shells with Vodka Sauce

For the filling:

• 1 shallot, chopped
• 3 garlic cloves, minced
• 5 cups baby spinach, roughly chopped
• 10 oz fresh whole milk ricotta cheese
• 1/2 cup parmesan, freshly grated
• 1 egg
• zest from half a lemon
• kosher salt & black pepper, to taste

For the vodka sauce:

• extra virgin olive oil (for cooking)
• 1 lb ground beef (lean)
• 1 cup raw cashews (soaked in just boiled water for 30 minutes), see prep tips in the blog post
• 1 cup water
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 3/4 tsp chili flakes (red pepper flakes)
• 3/4 tsp kosher salt
• 1 tube (4.5 oz) tomato paste in a tube‍
• 1/4 cup vodka
• pasta water (as needed to thin, about 3/4 to 1 1/2 cups)

For the pasta:

• 8 oz large pasta shells
• 6 oz freshly shredded mozzarella
• parmesan cheese, for topping (optional)
• fresh basil leaves, for topping/garnish

For the filling:

1. Heat a large skillet over medium heat and drizzle in some extra virgin olive oil. Once warm, add the shallot and cook, stirring often, until softened, about three to four minutes. Add in the garlic and cook for one minute and then add the spinach and stir to combine. Cook until the spinach has wilted, about two minutes. Remove from the heat and pour into a large mixing bowl.
2. To the bowl with the spinach, add the ricotta, parmesan, egg, lemon zest and season well with salt and pepper. Mix to combine everything and set aside in the fridge until ready to use.

For the vodka sauce: 

1. Heat the same skillet used to make the spinach filling to medium heat. Once the skillet is warm, add the ground beef and cook, breaking it apart until browned and cooked through, about ten minutes. Season with salt and pepper and then remove the beef and set aside.
2. Once the cashews have softened, drain and add them to a blender along with 1 cup of water and blend on high until smooth and creamy, set the blender aside.
3. In the same skillet, over medium heat, add a splash of olive oil. Once hot, add the onion and cook, stirring often until softened, about five minutes. Add the garlic and chili flakes and cook for one minute. Season with the salt.
4. Squeeze in the tomato paste and cook until it deepens in colour, about three to four minutes, stirring often.
5. Deglaze by pouring in the vodka and scrape up any bits from the skillet, cook for a few minutes. Pour the tomato paste mixture into the blender along with the cashew cream and blend on high. The sauce will be very thick, don't worry, it will get thinned out with pasta water.

For the pasta:

1. Bring a large pot of salted water to a boil and cook the shells slightly less than the package directions, reserve some pasta water. Drain the shells and toss with a little olive oil to keep from sticking together.
2. Ladle the pasta water into the blender and blend on high until smooth, you'll need about 3/4 cup of pasta water to start and can add more as needed.
3. Pour the vodka sauce back into the same skillet you used prior and add the ground beef. Stir to combine. Taste and adjust the salt and pepper (and chili flakes) as needed.
4. Preheat the oven to 375ºF.
5. Pour about 1 cup of the vodka meat sauce into a cast iron pan. Add the shells to the pan, open side up.
6. Spoon the ricotta mixture into a plastic bag with the tip cut and pipe into the shells, filling them up to the top.
7. Pour about 1 1/2 cups of the vodka meat sauce over the shells (you may have some remaining sauce, it's up to you to use how much you want depending on preference).
8. Top the shells with the shredded mozzarella and cover with foil.
9. Place in the oven and bake for 15 minutes, remove the foil and bake for five to seven minutes longer, until everything is bubbly and melted.
10. Scatter the parmesan and basil over top and season with salt and pepper. Serve and enjoy!