Best 2 Fried Pasta Shells With Vodka Sauce Dip Recipes

Indulge in a culinary masterpiece that combines the delightful crunch of fried pasta shells with the lusciousness of a creamy vodka sauce. This harmonious dish tantalizes taste buds with a symphony of flavors and textures, making it a perfect appetizer, side dish, or even a delightful main course. The crispy outer layer of the pasta shells gives way to a tender and flavorful interior, while the vodka sauce envelops them in a velvety embrace, creating a harmonious balance that is both satisfying and unforgettable.

Accompanying this delightful creation are three additional recipes that elevate the dining experience. Surprise your palate with the tangy and refreshing Vodka Pasta with Sun-Dried Tomatoes, where succulent sun-dried tomatoes add a burst of umami to the creamy vodka sauce. Alternatively, embark on a culinary journey to Italy with the delectable Baked Vodka Pasta, where layers of pasta, vodka sauce, and cheese are harmoniously united in a casserole dish, resulting in a comforting and cheesy delight. For a lighter option, the Air Fryer Vodka Pasta emerges as a healthier alternative, showcasing the same tantalizing flavors with a crispy, air-fried twist. No matter your preference, these recipes promise to transport you to a realm of culinary bliss, leaving you craving more with every bite.

Let's cook with our recipes!

FRIED PASTA

Fried Pasta image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Kosher salt
8 ounces bow-tie pasta
About 6 cups vegetable oil, for frying
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon red pepper flakes
1/2 teaspoon freshly ground black pepper
1/4 cup finely grated fresh Parmesan
One 24-ounce jar marinara, heated, for serving

Steps:

Bring a pot of salted water to a boil. Add the pasta and cook about a minute less than the recommended cooking time. Drain the pasta and spread it in a single layer on a baking sheet lined with parchment. Let cool and pat completely dry with paper towels.
Pour about 2 inches of oil into a large Dutch oven and heat over medium heat until a deep-fry thermometer reaches 375 degrees F.
Fry the pasta in 3 batches (about a cup each batch) until golden brown and crispy, 2 to 3 minutes.
Meanwhile, to a mini processor or spice grinder, add the basil, thyme, rosemary, oregano, garlic powder, red pepper flakes, black pepper and 1/2 teaspoon salt. Process until finely ground.
Remove the fried pasta from the oil, drain on paper towels, then sprinkle immediately with some of the seasoning mix. Repeat, working in batches, with the rest of the pasta and seasoning mix.
Put the fried pasta on a serving platter and sprinkle with the Parmesan. Serve alongside the warm marinara for dipping.

STUFFED PASTA SHELLS

Stuffed Pasta Shells image

These savory shells never fail to make a big impression, even though the recipe is very easy. One or two of these shells makes a great individual serving at a potluck, so a single batch goes a long way. -Jena Coffey, St. Louis, Missouri

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 12 servings.

Number Of Ingredients 6

Ingredients

4 cups shredded mozzarella cheese
1 carton (15 ounces) ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (12 ounces) jumbo pasta shells, cooked and drained
3-1/2 cups spaghetti sauce
Grated Parmesan cheese, optional

Steps:

Preheat oven to 350°. Combine cheeses and spinach; stuff into shells. Arrange in a greased 13x9-in. baking dish. Pour spaghetti sauce over the shells. Cover and bake until heated through, about 30 minutes. If desired, sprinkle with Parmesan cheese after baking.

Nutrition Facts : Calories 314 calories, Fat 13g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 576mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 3g fiber), Protein 18g protein.

Here are some tips and a conclusion based on all the recipes provided in the article:

Tips:

Choose the right pasta shells: For this recipe, it's best to use large pasta shells, such as conchiglie or jumbo shells. These shells will hold the vodka sauce well and provide a satisfying bite.

Cook the pasta shells al dente: This means cooking the pasta until it is tender but still has a slight bite to it. Overcooked pasta will be mushy and won't hold the vodka sauce as well.

Use a good quality vodka: The vodka is a key ingredient in this recipe, so it's important to use a good quality vodka that you enjoy the taste of. A smooth, unflavored vodka is best.

Don't skimp on the sauce: The vodka sauce is what makes this dish so delicious, so be sure to make plenty of it. You can always store any leftover sauce in the refrigerator for later use.

Serve the pasta shells immediately: Once the pasta shells are cooked and coated in the vodka sauce, they are best served immediately. The pasta will start to soften and lose its texture if it sits for too long.

Conclusion:

Fried pasta shells with vodka sauce dip is a delicious and easy-to-make appetizer or main course. With a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your friends and family. So next time you're looking for a new recipe to try, give this one a try. You won't be disappointed!

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