Stuffed Shells with Bison Vodka Sauce

Prep Time: 20 minutes |  Cook Time: 1 hour 40 minutes |  Total Time: 2 hours  | Serves: 4
Created By: Created by Maddie & Kiki, Canada's Favourite Female Grillmasters
You can truly elevate the plate with this elegant recipe! Bison steak cubes are slowly simmered in a sauce of vodka, balsamic vinegar, tomato paste and cream. The stuffed pasta shells are the perfect pairing for this delicious sauce.

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  • Heat a large saucepan over medium high heat. Add the oil, and allow to heat.
  • Brown the bison on all sides – about 15 minutes.
  • Add the onion, garlic, and stir, then the vodka, balsamic vinegar, tomato paste and red pepper flakes. Stir again. Next add the passata and basil, then season to taste with salt and pepper. Cover and cook on low for 1 hour.
  • Add the cream, stir to combine.
  • Meanwhile, combine the ricotta with the pesto, cheeses, egg and black pepper.
  • Cook the pasta according to package directions. Stuff the shells with the filling.
  • In a 9×13 inch baking dish, spoon a small amount of sauce to cover the bottom. Arrange the filled shells in the pan. Cover with remaining bison sauce. Drizzle with a little olive oil and some more mozzarella cheese. Bake in a preheated 375°F oven (or grill) for 40-45 minutes until bubbly.

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Stuffed Shells with Bison Vodka Sauce


1 tbsp (15ml) avocado oil
1 226g (8oz) package Noble Premium Bison Steak Cubes
1 medium sized onion, finely chopped
4-5 cloves garlic, finely minced
2 tbsp (30ml) tomato paste
1/4 tsp (1ml) red pepper flakes
1/3 cup (80ml) vodka
1 tbsp (15ml) balsamic vinegar
680ml passata (tomato sauce)
1/4 cup (60ml) fresh basil, chopped
1/2 cup (125ml) half and half
Salt and pepper to taste

For the filling:

340g jumbo pasta shells
190g prepared pesto
454g ricotta cheese
1 egg
1 cup (250ml) mozzarella cheese
1/4 cup (60ml) freshly grated Parmesan cheese
Black pepper to taste



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