Unstuffed Spicy Tomato Basil Shells with Whipped Ricotta Recipe
Let’s talk about the kind of dinner that makes you feel like you should be clinking glasses and grinning across the table: Unstuffed Spicy Tomato Basil Shells with Whipped Ricotta. It’s cozy, lively, and just fancy enough for a Friday night but easy enough for a Tuesday. Jumbo pasta shells get tossed (instead of stuffed) in a vibrant, spicy tomato-basil sauce, then melt into swirls of whipped ricotta. Whether you’re serving a crowd or just yourself with leftovers on the horizon, this dish is pure comfort with a fresh, zesty twist that keeps every bite exciting.
Ingredients You’ll Need
The beauty of Unstuffed Spicy Tomato Basil Shells with Whipped Ricotta is how every ingredient has a big personality. From those hearty shells to the whipped ricotta and the punchy basil-lemon drizzle, each piece builds the layers of flavor and texture that make this dish unforgettable.
- Jumbo pasta shells: Their size lets every groove catch the spicy tomato sauce and creamy ricotta, making every forkful satisfying.
- Extra virgin olive oil: Good olive oil brings fruity richness and helps all the aromatics bloom.
- Ground spicy Italian chicken sausage: Adds protein and a gentle heat that sets this dish apart; substitute sweet sausage if you prefer mild spice.
- Shallots: Offer a subtle sweetness and delicate crunch that deepen the sauce’s flavor profile.
- Garlic: Because everything is better with just the right amount of garlicky goodness.
- Dried oregano and thyme (or fresh): These classic Italian herbs layer in earthy, woodsy undertones for more complexity.
- Crushed red pepper flakes: A pinch is all you need for lively background heat—add more for an extra kick!
- Tomato paste: Intensifies the tomato flavor for a rich, silky sauce.
- San Marzano tomatoes, crushed: Renowned for their sweetness, these tomatoes create the body of the sauce.
- Kosher salt and black pepper: Essential for balancing and enhancing every flavor note.
- Chopped greens (kale, spinach, or chard): Tossing in greens adds color, nutrients, and a pleasant rustic touch.
- Fresh basil: Stirred in at the end, basil brings an aromatic, summery pop that wakes everything up.
- Lemon zest and juice: The secret to that bright, fresh finish that makes this dish sing.
- Whole milk ricotta cheese (whipped): Creamy, luscious, and utterly irresistible whipped beneath hot pasta and sauce.
How to Make Unstuffed Spicy Tomato Basil Shells with Whipped Ricotta
Step 1: Cook the Pasta Shells
Start with a big pot of well-salted water—this is your chance to infuse some flavor right into the pasta. Add the jumbo shells and cook them just until al dente, following the package directions. Don’t forget to scoop out about 1.5 cups of the cooking water before you drain the shells; you’ll use this magic liquid to loosen the sauce and help everything cling together deliciously.
Step 2: Brown the Sausage
Heat two tablespoons of olive oil in a large skillet over high heat. When the oil is shimmering, crumble in your spicy Italian chicken sausage. Give it space to brown—let some bits get crispy for fantastic flavor—about 5 to 8 minutes. You want deep golden edges, because that’s where the magic starts happening.
Step 3: Sauté Aromatics
Once the sausage is browned, lower the heat and add the thinly sliced shallots, chopped garlic, oregano, thyme, and a pinch of red pepper flakes. Let these cook gently until the shallots become soft and golden, about 5 minutes, stirring to soak up all the savory oil and sausage flavor.
Step 4: Build the Sauce
Stir in the tomato paste, letting it sizzle and caramelize for about two minutes. Next, add the crushed San Marzano tomatoes and a full cup of your reserved pasta water. Sprinkle in plenty of salt and black pepper, then let everything simmer for 10 to 15 minutes. The sauce will thicken lovingly and smell out-of-this-world. Fold in your chopped greens and let them wilt until tender.
Step 5: Finish and Toss
With the sauce ready, add your hot, drained pasta shells and half the fresh basil, tossing gently so the shells are thoroughly coated. If things look too thick, add a splash more pasta water. Taste, adjust seasonings, and prepare yourself for excitement!
Step 6: Mix Up the Basil Lemon Drizzle
In a small bowl, blend the remaining olive oil with the rest of the basil, lemon zest, lemon juice, and a pinch of salt. This quick sauce is ridiculously fresh and ties all the flavors together in the finished bowl.
Step 7: Assemble and Serve
To serve, spread a generous spoonful of whipped ricotta onto the base of each bowl—it’ll melt slightly underneath the hot pasta. Top with plenty of the saucy shells, then finish with a generous drizzle of the basil-lemon oil. Your Unstuffed Spicy Tomato Basil Shells with Whipped Ricotta are ready to absolutely steal the show!
How to Serve Unstuffed Spicy Tomato Basil Shells with Whipped Ricotta
Garnishes
Dress up each bowl with an extra hit of fresh basil, more lemon zest, and a dusting of cracked black pepper. For a bit more luxury, try a light grate of parmesan or a handful of toasted pine nuts for crunch. A swirl of chili oil can kick up the spice even further.
Side Dishes
Unstuffed Spicy Tomato Basil Shells with Whipped Ricotta pair beautifully with a crisp green salad tossed in citrus vinaigrette, or a platter of simply roasted vegetables. Warm, crusty bread is perfect for sopping up all the extra sauce. For a heartier spread, consider serving alongside grilled chicken or garlicky shrimp.
Creative Ways to Present
For a dinner party feel, serve the pasta in shallow bowls on top of a smear of whipped ricotta, and let guests drizzle their own basil-lemon oil. If you’re prepping ahead, you can transfer everything to a large serving platter for a rustic, shareable centerpiece. Mini versions in ramekins make adorable appetizers for a crowd!
Make Ahead and Storage
Storing Leftovers
Keep leftover Unstuffed Spicy Tomato Basil Shells with Whipped Ricotta tightly covered in the refrigerator for up to 3 days. Store the pasta and sauce together in one container and keep the whipped ricotta and basil-lemon sauce in separate small bowls for the best textures when you’re ready to enjoy them again.
Freezing
You can freeze the pasta and sauce mixture (without the ricotta or basil-lemon oil) in an airtight container for up to 2 months. Defrost overnight in the refrigerator, then reheat gradually. For the whipped ricotta, fresh is always best, so whip it up right before serving.
Reheating
To reheat, simply warm the pasta and sauce gently on the stovetop with a splash of water or a drizzle of olive oil to loosen things up. Microwave works in a pinch as well. Add fresh whipped ricotta and the basil-lemon drizzle just before serving to bring everything back to life.
FAQs
Can I make this vegetarian?
Absolutely, just omit the chicken sausage and swap in your favorite plant-based alternative or additional sautéed mushrooms. The rich sauce and whipped ricotta will still make the dish incredibly satisfying.
What kind of greens work best here?
This recipe is super flexible—try kale for a hearty bite, spinach for tender texture, or chard for a colorful twist. Mix and match depending on what you have or what’s in season.
How do I whip ricotta?
Simply place the whole milk ricotta in a food processor and blend until smooth and light, which makes it extra creamy. If you don’t have a food processor, just stir it vigorously with a fork or whisk for a few minutes until it’s velvety.
Can I use another type of pasta?
Of course! Rigatoni or penne are both excellent choices if you can’t find jumbo shells. Just make sure to keep things unstuffed and toss the pasta well with all that luscious sauce and ricotta.
Is this dish spicy?
It has a lovely kick from the chicken sausage and red pepper flakes, but you can always tone down the spice by using sweet sausage and skipping or reducing the red pepper. Make it as mild or fiery as you like!
Final Thoughts
There’s something truly special about gathering everyone around a vibrant bowl of Unstuffed Spicy Tomato Basil Shells with Whipped Ricotta. Whether you’re making it for a crowd or treating yourself, this recipe turns familiar flavors into a show-stopping experience. Give it a try—you’ll want to make it again and again!
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Unstuffed Spicy Tomato Basil Shells with Whipped Ricotta Recipe
- Total Time: 50 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
Unstuffed Spicy Tomato Basil Shells with Whipped Ricotta is a flavorful and satisfying pasta dish that combines jumbo pasta shells with a spicy Italian chicken sausage tomato sauce, greens, and a creamy whipped ricotta topping. This recipe is bursting with bold flavors and comforting textures that will delight your taste buds.
Ingredients
Jumbo Pasta Shells:
1 pound
Extra Virgin Olive Oil:
6 tablespoons
Spicy Italian Chicken Sausage:
1/2 pound
Shallots:
3, thinly sliced
Garlic:
3 cloves, finely chopped
Dried Oregano:
2 teaspoons (or 1 tablespoon fresh)
Dried Thyme Leaves:
2 teaspoons (or 1 tablespoon fresh)
Crushed Red Pepper Flakes:
1 pinch
Tomato Paste:
1 (6-ounce) can
San Marzano Tomatoes (crushed):
1 (14-ounce) can
Kosher Salt and Black Pepper
Chopped Greens (Kale, Spinach, or Chard):
2 cups
Fresh Basil:
1 cup, roughly chopped
Lemon (zest and juice):
1, about 3 tablespoons juice
Whole Milk Ricotta Cheese:
1 cup, whipped in the food processor
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente, reserving 1 1/2 cups of pasta cooking water. Drain.
- Sauté Sausage and Aromatics: In a skillet, brown the chicken sausage in 2 tablespoons olive oil. Add shallots, garlic, oregano, thyme, and red pepper flakes. Cook until caramelized. Stir in tomato paste, crushed tomatoes, pasta water, salt, and pepper. Simmer until slightly thickened. Add greens and wilt.
- Combine Ingredients: Toss cooked pasta shells and basil in the sauce. Adjust consistency with pasta water if needed.
- Make Basil Lemon Sauce: Mix remaining olive oil, basil, lemon zest, lemon juice, and salt in a bowl.
- Assemble and Serve: Spread whipped ricotta in bowls, top with pasta and sauce. Drizzle basil lemon sauce over and serve.
Notes
- You can customize the greens in this dish based on your preference or what you have on hand.
- Whipping the ricotta creates a light and airy texture that pairs perfectly with the rich sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 5g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 50mg
Keywords: Unstuffed Spicy Tomato Basil Shells, Whipped Ricotta Pasta, Italian Pasta Recipe
