Name: Unstuffed Spicy Tomato Basil Shells with Whipped Ricotta Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 pound jumbo pasta shells; 6 tablespoons extra virgin olive oil (divided); 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 to taste; 2 cups chopped greens (kale, spinach, or chard); 1 cup fresh basil, roughly chopped (divided); Zest and juice of 1 lemon (about 3 tablespoons juice); 1 cup whole milk ricotta cheese, whipped in a food processor if desired

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Introduction

This Unstuffed Spicy Tomato Basil Shells recipe is a comforting and flavorful twist on classic stuffed pasta. Featuring tender jumbo shells in a zesty tomato and sausage sauce, topped with creamy whipped ricotta and fresh basil lemon drizzle, it’s perfect for a cozy weeknight dinner.

A white bowl on a white marbled surface holds large pasta shells covered in a rich red tomato sauce mixed with dark green chopped herbs. The pasta shells are layered on a creamy white sauce base that is spread thinly on the bottom of the bowl. A vintage silver fork is resting on the right side of the bowl touching some pasta shells. Nearby, there is a white scalloped dish filled with a dark green herb mixture in golden oil, with a silver spoon inside. A white cloth napkin is placed beside the bowl. Photo taken with an iphone --ar 4:5 --v 7

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 if desired

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions until al dente. Just before draining, reserve 1 1/2 cups of the pasta cooking water, then drain the pasta shells.
Step 2: Heat 2 tablespoons of olive oil in a large skillet over high heat. When the oil shimmers, add the spicy Italian chicken sausage and brown all over, about 5 to 8 minutes.
Step 3: Reduce the heat to low and add the sliced shallots, chopped garlic, oregano, thyme, and crushed red pepper flakes. Cook until the shallots begin to caramelize, about 5 minutes.
Step 4: Stir in the tomato paste and cook for 2 minutes. Then add the crushed San Marzano tomatoes, 1 cup of the reserved pasta cooking water, and season with kosher salt and black pepper. Simmer for 10 to 15 minutes until the sauce thickens slightly.
Step 5: Add the chopped greens to the sauce, stirring until they wilt. Taste and adjust the seasoning as needed.
Step 6: Add the cooked pasta shells and 1/2 cup of the chopped basil to the skillet, tossing gently to combine. If the sauce is too thick, thin it with additional reserved pasta water.
Step 7: In a small bowl, whisk together the remaining 1/4 cup olive oil, the remaining 1/2 cup basil, lemon zest, lemon juice, and a pinch of salt to make the basil lemon drizzle.
Step 8: Spread the whipped ricotta cheese evenly into the bottoms of serving bowls. Spoon the pasta shells and sauce over the ricotta, then drizzle the basil lemon sauce on top. Serve immediately and enjoy!

Tips & Variations

Whip the ricotta in a food processor or with a hand mixer for a lighter, creamier texture.
Substitute spicy Italian pork sausage or a plant-based sausage alternative if preferred.
Use any tender greens you like, such as spinach or Swiss chard, depending on your taste.
For extra heat, add more crushed red pepper flakes when cooking the sausage.
Fresh herbs make a big difference—try to use fresh oregano and thyme if you have them on hand.

Storage

Store leftover pasta and sauce in an airtight container in the refrigerator for up to 3 days. Keep the ricotta and basil lemon drizzle separate and add just before serving to maintain freshness. Reheat the pasta gently in a skillet or microwave, adding a splash of water to loosen the sauce if needed.

How to Serve

A close-up view of a black pot filled with large pasta shells coated in a thick red-brown sauce, mixed with small bits of cooked ground meat and dark green leafy vegetables scattered throughout. The pasta shells are arranged randomly, some slightly open showing the meat sauce inside, with a rich, glossy texture that reflects light. The pot has a red handle and sits on a rustic white marbled surface, with traces of sauce smeared inside the pot’s sides. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegetarian?

Yes, simply omit the sausage and increase the amount of greens or add mushrooms for extra flavor and texture.

Do I have to whip the ricotta?

Whipping the ricotta is optional but recommended for a creamier, smoother texture that spreads nicely. You can use it straight from the container if you prefer a denser consistency.