I'm taking you back in time with these classic cheesy, saucy shells. This updated version is bursting with flavor, thanks to a creamy vodka sauce packed with sirloin and Italian sausage. —Tyler Smith, Virginia Beach, Virginia
Ingredients
- 3 to 4 tablespoons extra virgin olive oil, divided
- 1/2 pound ground sirloin
- 1/2 pound bulk mild Italian sausage
- 1 small shallot, minced
- 6 garlic cloves, minced
- 4 tablespoons tomato paste
- 8 to 10 fresh basil leaves, sliced, plus more for garnish
- 1/2 cup vodka, optional
- 1 cup heavy whipping cream
- 1 cup marinara sauce
- 1/2 cup grated Parmesan cheese, plus more for garnish
- 1 box uncooked jumbo pasta shells
- Shredded mozzarella cheese
Directions
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1In a large skillet, heat 1-2 tablespoons oil over medium heat. Add ground sirloin and sausage. Cook until no longer pink, 5-8 minutes, breaking into crumbles. Remove with a slotted spoon.
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2In the same pan, cook shallot until tender, 1-2 minutes, adding 1 tablespoon oil if needed. Add garlic, cook 1 minute longer. Add tomato paste and basil; cook until fragrant. If using, add vodka. Cook until liquid has reduced, 4-5 minutes.
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3Stir in heavy whipping cream and marinara sauce until combined; heat through. Add cooked beef mixture and Parmesan cheese. Reduce heat to a simmer. Cook until flavors have combined, 5-10 minutes.
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4Prepare pasta according to package directions, reserving 1/2 cup cooking liquid. Add cooking liquid and sauce to pasta; toss well to coat.
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5Top shells with mozzarella. Let melt or, if desired, heat under broiler. Garnish with additional Parmesan and basil.
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