Pasta bake is the perfect solution for a cozy weeknight meal, and this one features stuffed lumaconi shells filled with a three-cheese blend. Topped with a creamy vodka sauce, this dish has the comfort and flavor you crave in every cheesy bite.
For more delicious pasta recipes, try my Giant Cheese Stuffed Shells (Olive Garden Copycat), Pasta al Limone, and Pasta alla Vodka next.
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This stuffed pasta bake has the versatility of traditional stuffed shell pasta and the heartiness of a classic casserole. Each bite is loaded with a rich blend of ricotta, mozzarella, and parmesan, all tucked into perfectly shaped lumaconi shells.
Once baked, the sauce bubbles up beautifully, coating everything in a velvety layer of creamy vodka sauce. I love how the dish stays saucy and doesn’t dry out, even after reheating. Whether I’m making this for a cozy dinner at home or prepping ahead for a busy weeknight, it’s always a hit.
Why This Recipe Works
- Versatile – With its combination of pasta, three cheeses, and a savory sauce, this recipe is adaptable for any occasion. It’s hearty enough for a family dinner but fancy enough for guests.And if you want to switch up ingredients, you totally can!
- Reheats Well – This dish holds up well for leftovers, keeping its cheesy texture and saucy richness intact.
- Comfort Meal – Perfect for fall and winter, it’s a cozy family favorite that warms up any evening with minimal effort.
Tools You’ll Need
Ingredients You Will Need for Pasta Bake
Here is a breakdown of what you will need to make this stuffed lumaconi pasta. For actual measurements, see the recipe card at the end of this post.
Vodka Sauce
- Fats – Quality olive oil and salted butter form the base of the sauce. They provide richness and help to sauté the aromatics.
- Base. Tomato paste serves as the base for the sauce. Use the back of the spoon to press the paste into the aromatics and cook until deeply-colored rust-like red color develops for best flavor.
- Aromatics – The shallot brings a mild sweetness, while the garlic adds a savory punch.
- Seasoning – The red pepper flakes give a subtle heat that balances the creaminess, while kosher salt enhances all the flavors in the sauce.
- Liquids – Vodka helps release flavors from the tomato paste, adding complexity. The heavy cream creates the smooth, creamy texture that makes this sauce so indulgent.
- Cheese – The parmesan thickens the sauce and adds a nutty, salty flavor that pairs perfectly with the cream and vodka.
Stuffed Lumonconi
- Lumonconi – These large, shell-shaped pasta pieces are perfect for holding the rich cheese filling, ensuring every bite is packed with flavor.
- Egg – The beaten egg binds the cheese mixture together, helping it hold its shape during baking.
- Cheese – Ricotta brings a creamy, slightly sweet texture, mozzarella adds stretchiness and richness, and parmesan provides a sharp, salty bite. Together, they create a perfectly balanced, cheesy filling.
- Italian parsley – Finely chopped fresh parsley adds a fresh, herbaceous note.
- Seasoning – Keep it simple with kosher salt and freshly ground black pepper.
- Garlic – Grated garlic adds a sharp, savory layer to the filling, complementing the richness of the cheese blend.
How To Make Pasta Bake
Below is a summary of how to make my lumaconi pasta bake. For a complete and detailed list of steps, see the recipe card at the end of this post.
- Boil salted water and cook the shells until al dente, stirring occasionally. Reserve 1¼ cups of pasta water, drain, and rinse the shells under cold water. Set aside.
- In a skillet, heat olive oil over medium heat, cook the shallot for 5 minutes, then add garlic and cook for 1 minute.
- Stir in butter, tomato paste, and red pepper flakes, cooking for 5 minutes until the tomato paste caramelizes. Add vodka and cook for 2 minutes until the alcohol evaporates.
4. Reduce the heat to low and slowly stir in the cream until the sauce is smooth.
5. Add ½ cup of reserved pasta water, then gradually stir in the Parmesan cheese. Add more pasta water if needed for a creamy consistency. Season with salt and remove from heat.
6. Preheat the oven to 375°F.
7. For the filling, mix the egg, ricotta, 2 cups of mozzarella, parmesan, parsley, salt, black pepper, and garlic in a bowl. Transfer the mixture to a resealable or pastry bag and cut a ½-inch opening for easy filling.
8. Spoon two-thirds of the sauce into the bottom of a 9 x 13-inch baking dish.
9. Carefully pipe the cheese filling into each shell, then place in the baking dish. Top with the remaining vodka sauce and remaining ¾ cup of mozzarella cheese. Cover the baking dish with foil.
10. Bake the stuffed shells for 30 minutes, then remove the foil and bake for another 10 minutes, or until the cheese has melted.
11. Leave to cool for 5 minutes before serving. Enjoy!
How Long to Bake Pasta
For this recipe, bake the stuffed pasta shells at 375°F for 30 minutes while covered with foil to help them cook evenly. After that, remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly. Let the pasta bake cool for about 5 minutes before serving.
Tips and Tricks
- Cook pasta al dente. Be sure to cook the pasta shells just until al dente to prevent them from becoming too soft during baking.
- Reserve pasta water. Save about 1¼ cups of the pasta cooking water to help adjust the consistency of the vodka sauce as needed.
- Don’t rush the sauce. Let the tomato paste caramelize fully to deepen the flavor of the vodka sauce.
- Use freshly grated cheese. Freshly grated mozzarella and parmesan melt better and create a smoother, creamier sauce and filling.
- Fill the pasta evenly. Use a piping bag or resealable bag with a cut corner to easily and evenly fill the pasta shells with the cheese mixture.
- Cover with foil first. Cover the baking dish with foil for the first 30 minutes to prevent the cheese from burning and ensure even baking.
- Rest before serving. Allow the baked pasta to cool for 5 minutes after baking to let the filling set and make it easier to serve.
Variations
- Pasta – Stuffed shells (lumaconi or conchiglioni) work best for this recipe. But you could substitute with large pasta shapes like cannelloni, manicotti or traditional stuffed shells.
- Sauce – Add italian sausage to the sauce, or even a pesto for a different flavor profile.
- Cheese – You can also mix in a little fontina or gruyère for an added layer of richness.
- Add-ins – For some added texture and flavor, mix sautéed spinach, chopped artichokes, or mushrooms into the cheese filling.
Storage
To store leftovers, place the stuffed pasta bake in an airtight container and refrigerate for 3-4 days. To reheat, cover the dish with foil and warm it in the oven at 350°F until heated through, about 15-20 minutes.
Alternatively, you can reheat individual portions in the microwave. Add a splash of water or extra sauce to prevent the pasta from drying out.
Frequently Asked Questions
Do you have to boil pasta before pasta bakes?
You need to boil the pasta before assembling a pasta bake. Boiling ensures the pasta is cooked al dente, so it finishes cooking while baking without becoming mushy. Some no-boil recipes exist, but for stuffed shells, it’s important to parboil them to maintain their shape and texture.
Do I need to use vodka in the sauce?
Vodka helps bring out the flavors of the tomato paste, but if you prefer to skip it, you can substitute with chicken broth or water.
Can I freeze this pasta bake?
Yes! Assemble the pasta bake without baking, wrap it tightly, and freeze for up to 2 months. When you’re ready to bake, thaw overnight in the fridge and bake as directed, adding extra time if needed.
Looking for More Italian-Inspired Recipes
- Creamy Parmesan Polenta with White Sausage Ragu
- Homemade Meatballs with Mortadella
- Orange Blossom Panna Cotta Brûlée
- Best Deviled Egg Recipe (Carbonara!)
- Cranberry and Brûléed Brie Crostini
Loving this Stuffed Pasta Bake Recipe?
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Stuffed Pasta Bake alla Vodka
Equipment
- 9 x 13 Baking Dish
- Microplane Grater
Ingredients
Vodka Sauce
- 3½ tablespoons quality olive oil
- 1 cup shallot, finely diced
- ¼ cup garlic, minced
- 6 ounces tomato paste
- 2 tablespoons salted butter
- ¼-½ teaspoon red pepper flakes, plus more to taste
- ⅓ cup vodka
- 1½ cups heavy cream
- 3 cups freshly grated parmesan cheese
- kosher salt, to taste, Diamond Crystal brand
Stuffed Lumonconi
- 20 lumaconi shells, can use stuffed shells
- 1 large egg beaten
- 15 ounces whole milk ricotta cheese
- 2¾ cups freshly grated mozzarella cheese, divided
- ½ cup freshly grated parmesan cheese
- 2 tablespoons italian parsley, finely chopped
- ¾ teaspoon kosher salt, Diamond Crystal
- ¼ teaspoon freshly ground black pepper
- 5 cloves garlic, grated
Instructions
- Bring a large pot of very salted water to a boil. Add the shells and cook according to the package instructions until al dente. Stir every few minutes to keep shells from sticking to the pot and to each other. Reserve 1¼ cups of the pasta cooking water, then drain the shells and run under cold water to stop further cooking. Set aside in a colander.
- Make the vodka sauce: Heat the olive oil in a large skillet over medium heat. Add the shallot and cook for 5 minutes. Add garlic and cook for an additional 1 minute.
- Add the butter, tomato paste, and red pepper flakes. Stir until the tomato paste is incorporated, then cook for 5 minutes, or until the tomato paste turns a deep and rusty red color and begins to caramelize. Add the vodka and stir until the liquid evaporates, at least 2 minutes to ensure alcohol cooks off.
- Reduce the heat to low and slowly pour in the cream. Stir until the sauce is smooth and creamy
- Add ½ cup of the reserved pasta water and stir until combined, then add the Parmesan cheese in 1 cup increments, stirring between each addition until fully incorporated. Add more pasta water as needed until the sauce is creamy. Season sauce to taste with salt. Remove the pan from the heat.
- Preheat the oven to 375°F.
- Stuff the shells: Add the egg, ricotta, 2 cups of mozzarella, parmesan, parsley, salt, black pepper, and garlic to a medium bowl and mix until well-combined. Transfer the filling to a quart-sized resealable bag or pastry bag and cut a ½-inch opening in the corner.
- Spoon two-thirds of the sauce into the bottom of a 9 x 13-inch baking dish.
- Carefully pipe the cheese filling into each shell, then place in the baking dish. Top with the remaining vodka sauce and remaining ¾ cup of mozzarella cheese. Cover the baking dish with foil.
- Bake the stuffed shells for 30 minutes, then remove the foil and bake for another 10 minutes, or until the cheese has melted.
- Leave to cool for 5 minutes before serving. Enjoy!
