Rachael's Seafood Stuffed Shells with Vodka Sauce

Place 4-5 quarts of water in a big pot on the stove to boil for pasta. Salt the water and cook shells 6-7 minutes, then cold shock and drain.

Heat a large skillet over medium-high to high heat with EVOO, 2 turns of the pan, and melt the butter into oil. Cook the scallops and shrimp to opaque and firm, add crab to heat, then add thyme, salt, pepper, vermouth or wine, and juice of ½ lemon. Remove to bowl and cool.  

In a second bowl, combine the ricotta, 1 cup parm, parsley, egg, nutmeg, and salt. Add the seafood to ricotta mixture and combine.     

For the sauce, place a large, deep skillet over medium heat with EVOO, 2 turns of the pan, add 2 tablespoons butter and when it foams, add the onions and stir to soften a few minutes. Add the garlic and season with salt, then stir in the chili paste or chili flakes. Add vodka and reduce by half, 2-3 minutes, add tomatoes and tear in a few leaves of basil. Reduce heat and simmer sauce 20 minutes. Stir in mascarpone and reduce heat to low.    

Spoon a layer of sauce into a casserole dish.

Fill cooled shells with seafood and cheese mixture, arrange in dish, top with remaining sauce, a few handfuls of parm, and bake covered 20 minutes, then uncover and bake 10-15 minutes more to lightly brown the parm. Sprinkle with parsley, serve.