Spinach and ricotta stuffed shells in blush vodka sauce

Heat extra virgin olive oil in an ovenproof skillet and saute the onions.

Preheat the oven to 375F.

Bring salted water to a boil for the jumbo shells.

Add about 1/4 cup vodka to the onions and let it cook out for a minute (optional).

Add the passata, rinse the bottle with a little water and add it, add fresh basil, a good pinch of salt and black pepper; cover and simmer.

Meanwhile cook the shells until al dente, drain and shock under cold water. Cook them al dente but soft enough to open without breaking.

Stir cream into the simmering sauce until creamy and blush; keep simmering.

For the filling, combine the thawed, squeezed spinach, a clove of finely minced garlic, the ricotta, a pinch of nutmeg, an egg, salt and pepper, Parmigiano and grated low-moisture mozzarella; mix by hand.

Stuff the shells without overstuffing.

Take most of the sauce out of the skillet, leaving some on the bottom; layer in the shells and cover them with the sauce.

Bake covered at 375F about 20 minutes.

Uncover, sprinkle with the remaining mozzarella and a handful of Parmesan and bake about 15 more minutes until bubbling.

Let it sit a solid 20 minutes before cutting.