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Prep time
15 minutes
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Cook time
40 minutes
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Serves
4
Author Notes
Stuffed shells just got a major upgrade. The creamy combo of Boursin, ricotta, and parmesan is rich but balanced perfectly by a punchy vodka sauce loaded with caramelized tomato paste and sun-dried tomatoes. It’s cozy, indulgent, and deceptively easy to make—a true showstopper for any dinner party or lazy Sunday night. —Lydia Keating & Max Baroni —Food52
Test Kitchen Notes
This recipe was created in partnership with Boursin Cheese. —The Editors
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Boursin Stuffed Shells with Vodka Sauce
Ingredients
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1
(8 oz) package large pasta shells
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2 tablespoons
olive oil
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1
large yellow onion, finely chopped
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5
cloves garlic, smashed and peeled
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6 ounces
tomato paste
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1/3 cup
vodka
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1/2 cup
sliced sun-dried tomatoes
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A pinch of chili flakes
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1 1/2 cups
heavy cream
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1
disc Boursin cheese (Garlic and Fine Herbs)
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1 cup
ricotta cheese
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1/2 cup
parmesan cheese, plus extra for topping
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Salt, to taste
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A handful of fresh basil leaves, for garnish
Directions
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Cook the Pasta:
Preheat the oven to 400°F. Bring a large pot of salted water to a boil. Cook the pasta shells until al dente (about 8 minutes). Reserve ½ cup of pasta water, then drain and set shells aside to cool on a sheet tray. Drizzle with olive oil to prevent sticking.
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Make the Vodka Sauce:
Heat olive oil in a deep saucepan over medium heat. Add the chopped onion and smashed garlic, cooking until softened and lightly browned, about 5–7 minutes.
Stir in the tomato paste, chili flakes, and sun-dried tomatoes, cooking until the paste darkens to a deep red, about 5–8 minutes. Pour in the vodka, scraping up any browned bits from the bottom of the pan.
Reduce the heat and stir in the heavy cream, warming it gently with ½ cup of reserved pasta water until smooth. Season with salt to taste.
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Prepare the Filling:
In a large bowl, mix the Boursin cheese, ricotta, and Parmesan until well combined.
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Stuff the Shells
Fill each shell with about 1 tablespoon of the cheese mixture, ensuring they’re only half full. Close slightly and arrange the shells in an ovenproof pan. Add 1–2 tablespoons of water to the bottom of the pan to keep things moist.
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Bake the Dish:
Pour the vodka sauce over the stuffed shells, covering them evenly. Bake in the preheated oven for 10 minutes.
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Garnish and Serve:
Finish with a sprinkle of grated Parmesan and garnish with fresh basil leaves. Serve immediately.
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