Directions

1. Wash hands thoroughly with soap and warm water for 20 seconds.
2. Sanitize all work surfaces.
3. Use a green cutting board for vegetables and herbs.

Make the sauce:

1. In a large pot over medium heat, melt the butter.
2. Add onion, garlic, and chili flakes (if using). Cook until golden brown.
3. Add vodka and simmer for 5 minutes.
4. Stir in crushed and diced tomatoes, whipping cream, basil, and oregano. Simmer for 10 minutes.
5. Remove from heat and allow sauce to cool.
6. In a large bowl, combine ricotta, cheddar, and pesto.
7. Fill the cooked pasta shells evenly with the cheese mixture.

Assemble:

1. Spread ½ cup sauce in a serving dish.
2. Arrange 5 stuffed shells on top.
3. Cover with an additional ½ cup sauce.
4. Sprinkle ¼ cup shredded mozzarella over the top.
5. Cover and refrigerate until service.

For Service:

1. To heat for service, preheat the oven to 400°F (200°C).
2. Bake for 15–20 minutes, until heated through and cheese is melted.
3. Discard any pasta that has been at room temperature for more than 2 hours.