Stuffed Shells in Vodka Mascarpone Sauce — Creamy, Rich, Unforgettable

Authentic Italian Gourmet Pasta Sauce. No Added Sugar. Ever.

Classic stuffed shells are already a showstopper. Stuffed shells in Vodka Mascarpone sauce are something else entirely. The creamy, tomato-rich mascarpone sauce wraps around the ricotta-filled shells and creates a dish that's richer, more complex, and more indulgent than the marinara version — without being heavy.

Albanese's Finest Vodka Mascarpone — made with real mascarpone, premium tomatoes, and no added sugar — is the authentic Italian gourmet pasta sauce that elevates this classic. The mascarpone in the sauce echoes the ricotta in the filling, creating a layered creaminess that's deeply satisfying.

• 12 oz jumbo pasta shells (about 24 shells)
• 1 jar Albanese's Finest Vodka Mascarpone sauce (24 oz)
• 15 oz whole-milk ricotta
• 2 cups shredded mozzarella, divided
• ½ cup grated Parmigiano-Reggiano, divided
• 1 large egg
• 2 tbsp fresh flat-leaf parsley, chopped
• 1 tsp dried oregano
• ½ tsp garlic powder
• Salt, pepper, and red pepper flakes to taste
• Fresh basil for serving

Step 1 — Cook the shells. Boil jumbo shells in heavily salted water for 2 minutes less than the package directions. Drain and lay flat on an oiled baking sheet.

Step 2 — Make the filling. Combine ricotta, egg, 1 cup mozzarella, ¼ cup Parmigiano, parsley, oregano, garlic powder, salt, pepper, and red pepper flakes. Mix until smooth.

Step 3 — Prep the dish. Preheat oven to 375°F. Spread ½ cup of Vodka Mascarpone sauce on the bottom of a 9×13-inch baking dish.

Step 4 — Fill and arrange. Fill each shell generously with the ricotta mixture. Nestle open-side up in the baking dish.

Step 5 — Sauce and cheese. Spoon remaining Vodka Mascarpone sauce over and around the shells. Top with remaining mozzarella and Parmigiano.

Step 6 — Bake. Cover with foil and bake 25 minutes. Uncover and bake another 15 minutes until golden and bubbling.

Step 7 — Rest and serve. Let rest 5 minutes. Top with fresh basil.

The sauce goes around and over the shells. Make sure the sauce gets into the spaces between the shells — this prevents them from drying out and ensures every bite has sauce.

Use a piping bag. A zip-lock bag with the corner cut off makes filling the shells much faster and cleaner than a spoon.

Make it ahead. Assemble the night before, refrigerate, and bake the next day. Add 10 minutes to the covered baking time.

Variations

Marinara Stuffed Shells: Prefer a lighter sauce? See our Ricotta Stuffed Shells with Marinara recipe.

Stuffed Shells with Spinach: Add 1 cup of wilted, squeezed-dry spinach to the ricotta filling.

Stuffed Shells with Sausage: Add browned, crumbled Italian sausage to the filling or layer it in with the sauce.

About the Sauce

Albanese's Finest Vodka Mascarpone is made with real mascarpone — the Italian cream cheese that gives this sauce its signature richness. No added sugar means the tomato flavor comes through clean and bright. It's the authentic Italian gourmet pasta sauce that makes stuffed shells taste extraordinary.

No added sugar. Small-batch. Founder-made.

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Related recipes: Ricotta Stuffed Shells with Marinara · Gnocchi in Vodka Mascarpone Sauce · Creamy Vodka Mascarpone Lasagna