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Stuffed Shells 2-Ways with Vodka Sauce | Rachael Ray
RACHAEL RAY SHOW43Ingredients
105Minutes
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Ingredients
US|METRIC
6 SERVINGS
- salt
- 1 lb. shells (large)
- 2 Tbsp. extra virgin olive oil (EVOO)
- 2 Tbsp. butter
- 2 garlic (crushed cloves, sliced)
- 1 pinch red pepper flakes
- 1 cup vodka (Rach likes Tito's)
- 28 oz. Italian tomatoes (diced or whole, if using whole, crush into pieces by hand)
- 1 btl. tomato passata
- salt (A sprinkle of)
- sugar (A sprinkle of)
- 1 handful basil leaves (torn)
- 1 cup heavy cream
- 2 Tbsp. extra virgin olive oil (EVOO )
- 2 cloves garlic (chopped)
- 1 lb. frozen chopped spinach (defrosted and wrung dry)
- salt
- black pepper
- freshly grated nutmeg (to taste, about 1/16 teaspoon )
- 1/2 lemon
- 3 cups ricotta cheese
- 1 egg
- 1 cup mozzarella (finely diced, plus 2 cups shredded mozzarella)
- 2 cups grated Parmigiano Reggiano cheese
- 1 handful fresh basil (to garnish, optional)
- 1 Tbsp. extra virgin olive oil (EVOO)
- 2 Tbsp. butter
- 1 large shallot (finely chopped)
- 2 cloves garlic (chopped)
- salt
- black pepper
- 2 Tbsp. fresh thyme (chopped)
- 2 tsp. lemon zest
- 1/2 cup dry vermouth (or vodka)
- 1 lb. crab meat (picked carefully for shell and tendon, Rach likes king leg meat)
- 3 dashes hot sauce
- 1/2 lemon
- 3 cups ricotta cheese
- 1 egg
- 2 cups grated Parmigiano Reggiano cheese
- 1/2 cup parsley (packed flat, and celery tops, chopped)
- 2 cups shredded mozzarella
- 1 handful fresh basil (to garnish, optional)
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