Stuffed Shells with Vodka-Tomato Cream Sauce

Name: Stuffed Shells with Vodka-Tomato Cream Sauce
Cuisine: Europe, Italian
Ingredients: , Salt; 1 (12-ounce) box, jumbo pasta shells; 16 ounces, whole-milk or part-skim ricotta cheese (about 2 cups); 1 1/2 ounces, mozzarella cheese, shredded (about 1/2 cup); 1 cup, frozen peas; 2 tablespoons, minced fresh mint leaves; 1 , large egg, lightly beaten; 1 , medium garlic clove, minced to a paste or pressed through a garlic press (see illustrations below); , Ground black pepper; 2 (14.5-ounce) cans, diced tomatoes; 1 tablespoon, olive oil; 2 , medium garlic cloves, minced or pressed through a garlic press; 1/4 teaspoon, red pepper flakes; 1/2 cup, vodka; 1 cup, heavy cream; 1/4 teaspoon, sugar; 1/4 cup, minced fresh basil leaves; 1/2 ounce, Parmesan cheese, grated (about 1/4 cup)

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Eggs & Dairy
Cheese
Pasta

We rescued this well-known dish from its boring reputation.

SERVES 6 to 8

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