-
1
Adjust an oven rack to the middle position; preheat to 400u00b0.
-
2
Bring 4 quarts of water to a boil in a Dutch oven over high heat.
-
3
Stir in 1 tablespoon salt and the shells; cook, stirring occasionally, until almost al dente.
-
4
Drain the shells and spread out on a rimmed baking sheet to cool.
-
5
Using a dinner fork, pry apart any shells that have clung together, discarding any that are badly torn (you should have 30-33 good shells).
-
6
Filling-mix the ricotta, mozzarella, peas, mint, egg, garlic, 3/4 teaspoon salt, and 1/4 teaspoon pepper together in a bowl.
-
7
Spoon a tablespoon of the filling into each shell and arrange them, seam-side down, into a 13 x 9 inch baking dish.
-
8
Cover the filled shells loosely with damp paper towels and set aside.
-
9
Sauce-puree the canned tomatoes with their juice in a food processor fitted with the steel blade until smooth, about 1 minute.
-
10
Heat the oil and garlic in a large nonstick skillet over medium heat until fragrant but not browned, about 2 minutes.
-
11
Add the pureed tomatoes, red pepper flakes, vodka, cream, and sugar; bring to a simmer and cook, stirring often, until the flavors have melded and the sauce has thickened, 10-12 minutes.
-
12
Off the heat, season with salt and pepper to taste.
-
13
Discard the paper towels covering the filled shells and pour the tomato sauce over the top.
-
14
Tilt the dish to distribute the sauce evenly and make sure each shell is covered with sauce (spoon over each shell if necessary).
-
15
Cover with foil and bake until the sauce is bubbling around the edges and the ricotta filling is hot, about 30 minutes.
-
16
Cool for 5 minutes.
-
17
Sprinkle with basil and Parmesan before serving.
