Creating Unstuffed Spicy Tomato Basil Shells with Whipped Ricotta is straightforward. Follow these simple steps for a delicious outcome:

1. Cook the Pasta Shells: In a large pot of salted boiling water, cook the pasta shells according to package instructions until al dente. Drain and set aside.

1. Prepare the Sauce: In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.

1. Add Garlic and Spice: Stir in minced garlic and red chili flakes; cook for an additional 1-2 minutes until fragrant.

1. Combine Tomatoes: Pour in the crushed tomatoes and tomato paste. Stir well and season with salt and pepper. Allow the sauce to simmer for 10-15 minutes.

1. Incorporate Basil: Once the sauce has thickened slightly, mix in the chopped fresh basil leaves. Remove from heat.

1. Make the Whipped Ricotta: In a mixing bowl, combine ricotta cheese, grated Parmesan cheese, and heavy cream. Using a hand mixer, whip until smooth and creamy.

1. Assemble the Dish: Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of the tomato sauce on the bottom.

1. Fill the Shells: Stuff cooked pasta shells with a generous spoonful of whipped ricotta and place them in the baking dish.

1. Top with Sauce: Pour the remaining tomato sauce over the stuffed shells, ensuring they are well covered.

1. Bake: Cover the baking dish with aluminum foil and bake for about 20 minutes. Remove the foil and bake for an additional 5-10 minutes until bubbly and slightly golden.

1. Garnish and Serve: Once done, remove from the oven and garnish with fresh basil leaves before serving.

Following these steps will guide you toward crafting this delicious dish effortlessly!