These unstuffed shells are a playful twist on classic stuffed shells. Jumbo pasta shells are tossed in a silky, slightly spicy vodka sauce, dotted with ricotta, and finished with parmesan and fresh basil for a comforting, crowd-pleasing meal.
Dinner is served!
These unstuffed shells use a spicy vodka sauce, creamy ricotta, lots of parmesan, fresh basil, and a touch of crushed red pepper. The result is silky, rich, and deeply satisfying.
Why another vodka sauce pasta recipe? Because it’s irresistible. I love it in every form: saucy, creamy, and herb-strewn. These unstuffed shells are a fun, slightly unconventional version of the dish.
They aren’t filled like traditional stuffed shells, but the jumbo pasta still captures sauce in its curves. If you enjoy large pasta shells under a silky blanket of sauce, with creamy ricotta and bright basil, this dish was made for you. And of course, parmesan—there’s always plenty of parmesan.
I first noticed the idea of “unstuffed shells” in another recipe; it felt like the sort of pasta I always want to eat—balanced, not too saucy, with a few golden, cheesy edges from baking and plenty of herbs.
Because the shells are large, some people may think it’s a lot of pasta, but the sauce clings perfectly in the shell coils. You can adapt it easily: add cooked ground beef or turkey, serve with meatballs, or reduce the crushed red pepper for kids. It works as a main course with a big green salad or as a hearty side alongside your preferred protein.
The method is straightforward and ideal for weeknights or a relaxed weekend dinner.
This is how I make the dish
Start by making a generous batch of vodka sauce so the shells are well coated; the sauce will thicken slightly during baking. Boil jumbo pasta shells until tender (you can use smaller shells if you prefer). Reserve some starchy pasta water to adjust the sauce consistency.
While the pasta cooks, prepare the vodka sauce. Sauté shallots and garlic in butter, add crushed red pepper for heat, and cook in tomato paste to deepen the flavor. Deglaze with vodka, then stir in reserved pasta water, heavy cream, and parmesan until smooth. Taste and season with salt and pepper.
Gently fold the cooked shells into the sauce, trying not to break them, and arrange them in the pan so each shell is coated. Dollop ricotta over the shells, then bake until the ricotta is warmed through and the sauce is bubbling. Finish with extra parmesan, more crushed red pepper if desired, and a generous handful of fresh chopped basil.
Serve immediately and enjoy—this dish is rich, creamy, and perfect for sharing.
Spicy Vodka Unstuffed Shells
Spicy Vodka Unstuffed Shells
4
Ingredients
- 20 to 25 jumbo pasta shells
- 1 2/3 cup reserved starchy pasta water
- 4 tablespoons unsalted butter
- 2 shallots, diced
- 6 garlic cloves, minced
- Kosher salt and pepper, to taste
- 1 teaspoon crushed red pepper flakes, plus more for serving
- 1 cup tomato paste
- 6 tablespoons vodka
- 2/3 cup heavy cream
- 2/3 cup finely grated parmesan cheese, plus more for topping
- 1 cup ricotta cheese
- Lots of fresh basil, chopped
Instructions
- Preheat the oven to 375°F (190°C).
- Bring a large pot of salted water to a boil and cook the pasta shells according to package directions. Reserve about 2 cups of pasta water, then drain the shells. Toss or spray them lightly with olive oil so they don’t stick.
- While the pasta cooks, make the vodka sauce: melt butter in an oven-safe saucepan, Dutch oven, or skillet over medium heat. Add the diced shallots and minced garlic with a big pinch of salt and pepper. Stir in crushed red pepper and cook until the shallots soften.
- Add the tomato paste and cook, stirring, for about 5 minutes to deepen the flavor. Stream in the vodka, scraping any browned bits from the bottom of the pan. Stir in 1 cup of the reserved pasta water, then another 1/2 cup if needed for consistency.
- Stir in the heavy cream and parmesan, mixing until the cheese melts and the sauce is silky. Taste and adjust seasoning with more salt and pepper if needed. Remove from heat.
- Gently add the cooked jumbo shells to the vodka sauce, coating them without breaking. Dollop ricotta all over the shells.
- Bake for about 20 minutes, until the ricotta is warmed through and the sauce is bubbling. Remove from the oven and top with additional parmesan, extra crushed red pepper if desired, and plenty of fresh basil. Serve hot.
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