Step 1

Cook the Pasta:Preheat the oven to 400°F. Bring a large pot of salted water to a boil. Cook the pasta shells until al dente (about 8 minutes). Reserve ½ cup of pasta water, then drain and set shells aside to cool on a sheet tray. Drizzle with olive oil to prevent sticking.

Step 2

Make the Vodka Sauce:Heat olive oil in a deep saucepan over medium heat. Add the chopped onion and smashed garlic, cooking until softened and lightly browned, about 5–7 minutes. Stir in the tomato paste, chili flakes, and sun-dried tomatoes, cooking until the paste darkens to a deep red, about 5–8 minutes. Pour in the vodka, scraping up any browned bits from the bottom of the pan. Reduce the heat and stir in the heavy cream, warming it gently with ½ cup of reserved pasta water until smooth. Season with salt to taste.

Step 3

Prepare the Filling:In a large bowl, mix the Boursin cheese, ricotta, and Parmesan until well combined.

Step 4

Stuff the ShellsFill each shell with about 1 tablespoon of the cheese mixture, ensuring they’re only half full. Close slightly and arrange the shells in an ovenproof pan. Add 1–2 tablespoons of water to the bottom of the pan to keep things moist.

Step 5

Bake the Dish:Pour the vodka sauce over the stuffed shells, covering them evenly. Bake in the preheated oven for 10 minutes.

Step 6

Garnish and Serve:Finish with a sprinkle of grated Parmesan and garnish with fresh basil leaves. Serve immediately.