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Unstuffed Spicy Tomato Basil Shells with Whipped Ricotta

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Unstuffed Spicy Tomato Basil Shells with Whipped Ricotta is a flavorful and fun twist on traditional stuffed pasta. By keeping the shells intact but not stuffed, this dish offers all the hearty comfort of stuffed pasta, without the fuss. A rich, spicy tomato sauce coats tender pasta shells, while velvety whipped ricotta adds a creamy finish that balances the heat. Fresh basil, a sprinkle of Parmesan, and a touch of red pepper flakes elevate this dish, making it a perfect meal for pasta lovers who enjoy a little kick. Whether you’re serving it as a weeknight dinner or a show-stopping dish for a gathering, this recipe is sure to be a hit.

Ingredients

Scale

Gather these ingredients to make your Unstuffed Spicy Tomato Basil Shells with Whipped Ricotta:

  • 12 oz large pasta shells (such as conchiglie)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes (adjust to taste)
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 1 cup fresh basil leaves, chopped
  • 1 ½ cups whole milk ricotta cheese
  • 2 tablespoons heavy cream
  • 1 tablespoon grated Parmesan cheese
  • Freshly grated Parmesan cheese for topping (optional)

Instructions

Cook the Pasta:

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

Make the Spicy Tomato Sauce:

  1. Sauté the Garlic: In a large skillet, heat olive oil over medium heat. Add the minced garlic and cook for about 1-2 minutes until fragrant, being careful not to burn it.
  2. Add the Tomatoes: Stir in the crushed tomatoes and tomato paste. Mix well to combine.
  3. Season the Sauce: Add the dried oregano, red pepper flakes, sugar, salt, and pepper. Stir to combine. Let the sauce simmer for about 10-15 minutes, stirring occasionally, until it thickens slightly.
  4. Stir in Fresh Basil: Just before removing the sauce from heat, stir in the fresh chopped basil and adjust the seasoning if necessary.

Whip the Ricotta:

  1. Whip the Ricotta: In a medium bowl, combine the ricotta cheese, heavy cream, and grated Parmesan cheese. Use an electric mixer or whisk to whip the ricotta until it becomes smooth, fluffy, and creamy. Season with salt and pepper to taste.

Assemble the Dish:

  1. Combine Pasta and Sauce: Add the cooked pasta shells to the skillet with the spicy tomato sauce. Toss gently to coat the pasta with the sauce.
  2. Top with Ricotta: Spoon generous dollops of the whipped ricotta on top of the pasta and sauce. Use a spatula or the back of a spoon to spread it evenly, or leave it in dollops for a more rustic look.
  3. Serve: Serve the pasta hot, topped with freshly grated Parmesan cheese, extra red pepper flakes (if desired), and a sprinkle of fresh basil for garnish.

Nutrition

Find it online: https://succulentrecipes.com/unstuffed-spicy-tomato-basil-shells-with-whipped-ricotta/