Stuffed Lumaconi alla Vodka
Imagine biting into tender, cheese-filled pasta shells coated in a rich, creamy vodka sauce. This Stuffed Lumaconi alla Vodka brings true Italian comfort to your table with just a few simple ingredients. Perfect for pasta lovers, this dish combines ricotta, mozzarella, and Parmesan, creating a creamy filling that’s hard to resist. Add in the signature vodka sauce, and you’ve got a restaurant-quality meal right in your own kitchen. This recipe is beginner-friendly, but it delivers advanced flavors—ideal for a cozy family dinner or a special night in.
Cultural Significance of Vodka Sauce:
Vodka sauce gained popularity in Italy during the 1970s and quickly became a favorite worldwide. Lumaconi, or "snail shells," are known for holding generous amounts of filling, making them ideal for pasta dishes such as Stuffed Lumaconi alla Vodka. Together, this dish is a perfect example of Italian comfort food, combining creamy textures with bold flavors.
Tips for Variation:
- Vegetarian Option: Swap vodka with vegetable broth for an alcohol-free version.
- Low Carb: Substitute with zucchini shells or hollowed-out bell peppers for a low-carb alternative.
- Gluten-Free: Use gluten-free pasta shells if needed for making your Stuffed Lumaconi alla Vodka.
Paring Suggestions to Enhance Your Lumaconi alla Vodka:
- Appetizer: Bruschetta – adds a fresh, light start to your meal.
- Salad: Arugula Salad with Lemon Vinaigrette – balances the creaminess of the pasta.
- Wine: Pinot Grigio – a crisp white that complements the richness of the Stuffed Lumaconi alla Vodka sauce.
Conclusion:
Stuffed Lumaconi alla Vodka is a pasta lover’s dream come true. This dish is rich, creamy, and filled with three types of cheese. Try it out tonight and bring a taste of Italy to your home. We’d love to hear your thoughts and see your creations! Comment below, ask questions, or share your unique take on this recipe. Don’t forget to tag us with #ItalianCookingIdeas when you post your photos!
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Creamy, cheesy, and topped with a rich vodka sauce, Stuffed Lumaconi alla Vodka is an Italian pasta dish that brings the essence of Italian comfort food to your kitchen. Filled with ricotta, mozzarella, and Parmesan, this recipe is perfect for pasta nights.
- 3 ½ tbsp olive oil
- 2 tbsp salted butter
- 1 cup shallot, diced
- ¼ cup garlic, minced
- 6 oz tomato paste
- ½ tsp red chili flakes
- ⅓ cup vodka
- 1 ½ cups heavy cream
- 3 cups Parmesan cheese, freshly grated
- Kosher salt, to taste
- 20 lumaconi shells
- 1 large egg, beaten
- 15 oz whole milk ricotta
- 2 ¾ cups mozzarella cheese, freshly grated (divided)
- ½ cup Parmesan cheese, freshly grated
- 2 tbsp Italian parsley, finely chopped
- ¾ tsp kosher salt
- ¼ tsp black pepper
- 5 cloves garlic, grated
- Prep the Pasta Shells:
- Bring a large pot of salted water to a boil.
- Add the lumaconi shells and cook until al dente (about 8–10 minutes).
- Reserve 1 ¼ cups of pasta water, drain, and rinse shells under cold water to stop cooking.
- Make the Vodka Sauce:
- Heat olive oil in a large skillet over medium heat.
- Add shallots and cook for 5 minutes, until soft.
- Stir in minced garlic and cook for an additional minute.
- Add butter, tomato paste, and red pepper flakes; cook for 5 minutes until the paste turns deep red.
- Pour in vodka and cook until the liquid evaporates (about 2–3 minutes).
- Reduce heat to low, stir in cream, and add ½ cup of reserved pasta water.
- Gradually add Parmesan cheese in 1-cup increments, stirring until smooth.
- Add more pasta water if needed for a creamy consistency. Season with salt to taste.
- Prepare the Filling:
- In a mixing bowl, combine beaten egg, ricotta, 2 cups mozzarella, Parmesan, parsley, salt, black pepper, and grated garlic.
- Transfer the mixture to a resealable bag; cut a small corner to pipe the filling.
- Assemble and Bake:
- Preheat the oven to 375°F (190°C).
- Spread two-thirds of the vodka sauce into the bottom of a 9 x 13-inch baking dish.
- Pipe the cheese filling into each shell, then place in the dish.
- Top with remaining vodka sauce and sprinkle with the remaining mozzarella.
- Cover with foil and bake for 30 minutes, then remove the foil and bake an additional 10 minutes until bubbly and golden.
- Cool and Serve:
Let the dish cool for 5 minutes before serving.
Servings 6
- Amount Per Serving
- Calories 520kcal
- Calories from Fat 270kcal
- % Daily Value *
- Total Fat 30g47%
- Saturated Fat 17g85%
- Sodium 890mg38%
- Total Carbohydrate 42g15%
- Dietary Fiber 2g8%
- Sugars 6g
- Protein 21g42%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.