The hairstyle I loved as a kid but could never do myself is making a big comeback. Thankfully, I now have an entire internet’s worth of tutorials to finally figure it out.
This Weeknight-Friendly Version of Stuffed Shells May Be Even Cozier Than the Original
theSkimm
We don’t have to tell you that stuffed shells are amazing. But stuffing each individual shell? Less amazing. So skip the tedious part with How Sweet Eats’s Spicy Vodka Unstuffed Shells. A shining example of cooking ingenuity, this no-fuss, no-filling-required recipe combines an almost-too-easy homemade spicy vodka sauce, big slabs of pasta, and a generous amount of creamy ricotta — all of which gets baked in the oven, until it’s bronzed and bubbly. Shower it with grated Parm and fresh basil, and you’ll have the cheesy, deeply comforting vibes of the Italian classic, with a fraction of the effort. Fantastico.
The Time Commitment: About 45 minutes. But to cut back on time — and ingredients — use your favorite store-bought vodka sauce. We promise, no one will know.
Key Tips: To take this dish up a notch, top it with store-bought or homemade breadcrumbs before baking. Also, while the recipe calls for jumbo shells, smaller ones or any other short, tubular shapes (think: rigatoni, ziti) will work just as well.
Other Takes: For more pasta dishes that are essentially the culinary equivalent of a weighted blanket, try…
Baked Pasta with Broccoli Rabe and Sausage, which one commenter calls the “undisputed champ” of all the Smitten Kitchen recipes in their rotation — and that’s saying something.
Pesto Unstuffed Shells. Grab an extra box or two of shells, and you’ve got dinner sorted twice — this time, with a bright, nutty pesto instead of vodka sauce.
