Unstuffed Spicy Tomato Basil Shells with Whipped Ricotta Recipe
A comforting and flavorful dish featuring jumbo pasta shells tossed in a spicy Italian chicken sausage tomato sauce, fresh greens, and aromatic herbs. Topped with whipped ricotta and a zesty basil lemon drizzle, this unstuffed version of stuffed shells is quick to prepare and perfect for a hearty weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Pasta
- 1 pound jumbo pasta shells
Sauce and Sausage
- 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
Greens and Herbs
- 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)
Cheese
- 1 cup whole milk ricotta cheese, whipped in a food processor if desired
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente according to package directions. Just before draining, reserve 1 1/2 cups of the pasta cooking water, then drain the pasta shells.
- Prepare the Sauce: Heat 2 tablespoons of the olive oil in a large skillet over high heat until shimmering. Add the ground spicy Italian chicken sausage and brown on all sides, about 5 to 8 minutes. Reduce heat to low, then add thinly sliced shallots, chopped garlic, dried oregano, thyme, and crushed red pepper flakes. Cook until the shallots start to caramelize, about 5 minutes. Stir in the tomato paste and cook for 2 minutes more.
- Simmer the Tomato Sauce: Add the crushed San Marzano tomatoes and 1 cup of the reserved pasta cooking water to the skillet. Season with kosher salt and black pepper. Simmer the sauce for 10 to 15 minutes, stirring occasionally, until it thickens slightly. Add the chopped greens and stir until they wilt. Taste and adjust seasoning as needed.
- Toss Pasta with Sauce: Add the drained pasta shells and half of the chopped fresh basil (1/2 cup) into the sauce. Toss gently to combine, adding more pasta water if the sauce needs thinning.
- Prepare Basil Lemon Drizzle: In a small bowl, whisk together the remaining 1/4 cup olive oil, the remaining 1/2 cup fresh basil, lemon zest, lemon juice, and a pinch of salt to create a bright and flavorful sauce.
- Assemble and Serve: Spread a spoonful of whipped ricotta cheese into the bottom of each serving bowl. Spoon the sauced pasta shells on top of the ricotta, then drizzle the basil lemon sauce over everything. Serve immediately and enjoy!
Notes
- You can whip the ricotta cheese in a food processor for a light, fluffy texture that contrasts beautifully with the spicy tomato sauce.
- If you prefer less heat, decrease the amount of crushed red pepper flakes or omit the spicy sausage.
- San Marzano tomatoes provide a sweeter, less acidic tomato flavor but can be substituted with any high-quality canned crushed tomatoes.
- Make sure to reserve pasta water to adjust the consistency of the sauce as needed.
- For a vegetarian adaptation, omit the sausage and add more greens or mushrooms for texture.
Keywords: Spicy tomato basil shells, unstuffed pasta, Italian sausage pasta, whipped ricotta, quick pasta dinner, one pot pasta sauce
