Shells with spinach and mushrooms

Ingredients:

Filling

• 220 g large shell pasta (20-24 pieces), such as conchiglioni
• 220 g brown mushrooms, coarsely chopped
• 1 shallot, coarsely chopped
• 3 tablespoons unsalted butter
• 220 g of small spinach
• 2 tbsp chopped fresh parsley
• 1 package (425 g) of whole milk ricotta
• 0.5 cups toasted pine nuts
• 3-4 large fresh basil leaves, thinly sliced, + whole leaves for garnish
• 1.5 tbsp. grated mozzarella
• 0.5 cup grated Parmesan + extra for serving
• 2.5 cups vodka sauce or your favorite tomato sauce, warmed

Vodka sauce

• 1 tbsp unsalted butter
• 1 small onion, finely chopped
• 1 clove garlic, minced
• A pinch of red pepper flakes
• 1 can (400 g) of canned chopped tomatoes
• 0.5 cups heavy cream
• 1/4 cup vodka
• 2 tbsp tomato paste
• The water in which the pasta was cooked to thin the sauce

Preparation:

1. Lightly grease a rimmed baking sheet with oil and set aside.
2. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions. Set aside 1 cup of the cooking water for the vodka sauce. Drain the pasta in a colander and rinse under cold water to stop the cooking. Drain well. Arrange the pasta in a single layer on the prepared baking sheet.
3. Place the mushrooms and shallots in a food processor and process until finely chopped, about 0.3 cm (1/4 inch) in size. Melt the butter in a large skillet over medium heat. Add the mushrooms and shallots. Cook, stirring occasionally, until the mushrooms are golden brown, 5-7 minutes. Season with salt and pepper to taste. Add the spinach to the skillet, cover, and cook until wilted, about 2 minutes more. Stir in the parsley and transfer to a large bowl.
4. In a medium bowl, combine ricotta, pine nuts, chopped basil, 1 cup mozzarella, 1/4 cup Parmesan, and 1/2 teaspoon salt. Stir the cheese mixture into the mushroom mixture. Fill each shell with about 2 ounces (55 g) of filling.
5. Add about 1 tablespoon of vodka sauce to the pan where the mushrooms were fried and spread it into an even layer. Arrange the stuffed shells in a circle.
6. Add the remaining 1 1/2 cups sauce, 1/4 cup Parmesan, and 1/2 cup mozzarella between the shells and on top (making sure the tops are mostly exposed). Cover and simmer over medium heat until the cheese is melted and bubbly, about 10 minutes. Sprinkle with Parmesan and basil leaves and serve.
   
   Vodka sauce:
   Yield: about 3 tbsp.
   
   In a large skillet over low heat, melt the butter, add the onion, garlic, and red pepper flakes. Cook, stirring occasionally, until softened, 5-10 minutes. Increase the heat to medium and add the tomatoes, cream, vodka, tomato paste, 1/2 cup of the pasta water, and salt and black pepper to taste. Simmer for about 10 minutes, adding more pasta water as needed.