Ingredients
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1 box (8 oz) Shell Macaroni
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2 jars (25.5 oz each) garden vegetable Pasta Sauce
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¼ cup Vodka
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½ cup heavy whipping Cream
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2 cups shredded Italian Cheese
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½ cup sun-dried Tomato
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1 container (15 oz) Ricotta Cheese
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1 box (9 oz) frozen chopped Spinach
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2 tablespoons julienne-cut fresh Basil
Directions
Steps
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1
Done
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Heat oven to 375°F. Cook and drain pasta shells as directed on package. Rinse with cool water; drain. |
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2
Done
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Meanwhile, in 2-quart nonreactive saucepan, heat 1 jar of pasta sauce and the vodka to boiling. Reduce heat; simmer 3 minutes, stirring occasionally. Remove from heat; stir in whipping cream. Set aside. |
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3
Done
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In medium bowl, mix 1 cup of the cheese blend, the sun-dried tomatoes, ricotta and spinach. |
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4
Done
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In ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of the pasta sauce from second jar (save remaining sauce for another use). Fill each pasta shell with about 3 tablespoons ricotta mixture; arrange filled side up over sauce in dish. Pour vodka pasta sauce over filled shells. |
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5
Done
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Cover tightly with foil; bake 30 minutes or until sauce is bubbling. Uncover; sprinkle with remaining 1 cup cheese blend. Bake 5 minutes longer or until cheese is melted. Sprinkle with basil. |
