why make this recipe
Unstuffed Spicy Tomato Basil Shells with Whipped Ricotta is a delightful twist on traditional stuffed pasta. This dish is not only delicious but also simple to prepare. It combines the rich flavors of spicy Italian chicken sausage with fresh herbs and creamy ricotta. The best part? You get all the comfort of stuffed shells without the hassle of filling each pasta shell. This recipe is perfect for a busy weeknight dinner or a cozy weekend meal with family and friends.
how to make Unstuffed Spicy Tomato Basil Shells with Whipped Ricotta
Ingredients:
- 1 pound jumbo pasta shells
- 6 tablespoons extra virgin olive oil
- 1/2 pound ground spicy Italian chicken sausage
- 3 shallots, thinly sliced
- 3 cloves garlic, finely chopped
- 2 teaspoons dried oregano (or 1 tablespoon fresh oregano)
- 2 teaspoons dried thyme leaves (or 1 tablespoon fresh thyme)
- 1 pinch crushed red pepper flakes
- 1 (6 ounce) can tomato paste
- 1 (14 ounce) can San Marzano tomatoes (crushed)
- Kosher salt and black pepper
- 2 cups chopped greens, such as kale, spinach, or chard
- 1 cup fresh basil, roughly chopped
- Zest and juice of 1 lemon (about 3 tablespoons juice)
- 1 cup whole milk ricotta cheese, whipped in the food processor, if desired
Directions:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Just before draining, remove 1 and 1/2 cups of the pasta cooking water. Drain.
- Heat 2 tablespoons of olive oil in a large skillet over high heat. When the oil shimmers, add the chicken sausage and brown all over, about 5 to 8 minutes. Reduce the heat to low, add the shallots, garlic, oregano, thyme, and a pinch of red pepper flakes. Cook until the shallots begin to caramelize, about 5 minutes. Stir in the tomato paste and cook for 2 minutes. Then, stir in the crushed tomatoes, 1 cup of pasta cooking water, and season with salt and pepper. Simmer for 10-15 minutes or until the sauce thickens slightly. Add the greens, stirring until wilted. Taste and adjust seasonings as needed.
- Add the pasta shells and 1/2 cup basil, tossing to combine. If needed, thin the sauce with additional pasta cooking water.
- In a small bowl, mix the remaining 1/4 cup olive oil with the remaining 1/2 cup basil, lemon zest, lemon juice, and a pinch of salt.
- Spread the ricotta cheese into the bottom of each pasta bowl. Spoon the shells and sauce over the ricotta. Drizzle the basil lemon sauce over top. Serve and enjoy!
how to serve Unstuffed Spicy Tomato Basil Shells with Whipped Ricotta
Serve Unstuffed Spicy Tomato Basil Shells with Whipped Ricotta in individual pasta bowls. The whipped ricotta at the bottom adds creaminess to the dish. Top generously with the spicy tomato sauce and fresh basil lemon sauce. This dish pairs well with a simple green salad and a crusty bread to soak up any leftover sauce.
how to store Unstuffed Spicy Tomato Basil Shells with Whipped Ricotta
To store leftovers, place the shells in an airtight container and keep them in the refrigerator for up to 3 days. To reheat, simply warm them in the microwave or in a skillet over low heat, adding a splash of water or extra olive oil to keep the sauce moist. You can also freeze the dish for up to a month. Just be sure to let it cool completely before transferring it to a freezer-safe container.
tips to make Unstuffed Spicy Tomato Basil Shells with Whipped Ricotta
- Adjust the Heat: If you prefer less spice, use mild Italian sausage or reduce the amount of crushed red pepper flakes.
- Add More Veggies: Feel free to add more vegetables like zucchini or mushrooms for extra nutrition and flavor.
- Make Ahead: Prepare the sauce ahead of time and just cook the pasta right before serving. This cuts down on prep time for a quick weeknight dinner.
variation
Try using different types of pasta instead of jumbo shells, such as penne or rigatoni. You can also substitute the chicken sausage with turkey or a plant-based sausage for a lighter or vegetarian option.
FAQs
1. Can I use regular ricotta instead of whole milk ricotta?
Yes, you can use regular ricotta, but whole milk ricotta will give a creamier texture.
2. How can I make this dish vegetarian?
To make it vegetarian, omit the sausage and add more vegetables or cooked lentils for protein.
3. Can I use fresh tomatoes instead of canned?
Absolutely! Use about 2 cups of fresh tomatoes, chopped, instead of canned San Marzano tomatoes. Just remember to cook them down a bit longer to make a sauce.
Unstuffed Spicy Tomato Basil Shells with Whipped Ricotta
Ingredients
Pasta
- 1 pound jumbo pasta shells
For the Sauce
- 6 tablespoons extra virgin olive oil
- 1/2 pound ground spicy Italian chicken sausage Can substitute with mild sausage.
- 3 pieces shallots, thinly sliced
- 3 cloves garlic, finely chopped
- 2 teaspoons dried oregano Or 1 tablespoon fresh oregano.
- 2 teaspoons dried thyme leaves Or 1 tablespoon fresh thyme.
- 1 pinch crushed red pepper flakes Adjust for desired spice level.
- 1 can (6 ounce) tomato paste
- 1 can (14 ounce) San Marzano tomatoes, crushed Can substitute with fresh tomatoes.
- Kosher salt and black pepper To taste.
- 2 cups chopped greens, such as kale, spinach, or chard
- 1 cup fresh basil, roughly chopped Reserve some for garnish.
- 1 piece Zest and juice of 1 lemon (about 3 tablespoons juice)
- 1 cup whole milk ricotta cheese, whipped Whip in food processor for a creamier texture.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Just before draining, remove 1 and 1/2 cups of the pasta cooking water. Drain.
- Heat 2 tablespoons of olive oil in a large skillet over high heat. When the oil shimmers, add the chicken sausage and brown all over, about 5 to 8 minutes.
- Reduce the heat to low, add the shallots, garlic, oregano, thyme, and a pinch of red pepper flakes. Cook until the shallots begin to caramelize, about 5 minutes.
- Stir in the tomato paste and cook for 2 minutes.
- Stir in the crushed tomatoes, 1 cup of pasta cooking water, and season with salt and pepper. Simmer for 10-15 minutes or until the sauce thickens slightly.
- Add the greens, stirring until wilted. Taste and adjust seasonings as needed.
Assembly
- Add the pasta shells and 1/2 cup basil, tossing to combine. If needed, thin the sauce with additional pasta cooking water.
- In a small bowl, mix the remaining 1/4 cup olive oil with the remaining 1/2 cup basil, lemon zest, lemon juice, and a pinch of salt.
- Spread the ricotta cheese into the bottom of each pasta bowl. Spoon the shells and sauce over the ricotta. Drizzle the basil lemon sauce over top. Serve and enjoy!
