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Unstuffed Spicy Tomato Basil Shells with Whipped Ricotta…not your average stuffed pasta shell recipe. Nope, these jumbo shells are unstuffed. Then tossed in a slightly spicy, herby, tomato sauce and served over a bed of creamy whipped ricotta. These shells are simple yet delicious! They’re also a great way to use pantry staple ingredients while still incorporating colorful spring herbs into your meal.
It’s Monday, but it’s a strange Monday, huh? This quarantine time feels odd. It’s scary and overwhelming, and somehow it still feels like the deep dark dead of winter…but yet the first official day of spring was actually last Thursday. I am usually very aware of the first day of spring, but I completely missed it last week, anyone else? Typically I’m dying for spring to arrive, to jump at the chance to use fresh produce, to make huge salads, and of course bake with all the spring strawberries.
This year however, well, things just feel so different. With grocery store trips very, very limited, and the produce section being so hit or miss, not all of my favorites are here for us to enjoy yet. But, I know they will come soon, so until then, we have this pasta. It’s a pantry pasta, but there’s still a taste of spring with fresh greens (say hello to plenty of kale) and a handful of fresh herbs too (hello to plenty of fresh basil)
It’s cozy pantry pasta, with a bit of a spring flare. And to be honest, it’s perfect for this time of year. The weather is still chilly and snowy here. But we have days of sunshine interspersed that feel very spring-like. Very much traditional weather.
The inspiration…
The one thing every single one of you has asked of me during this strange time has been for pantry staple recipes that are colorful and delicious.
I LOVE a good pantry recipe just as much as you guys. In fact, I’ve actually been having a lot of fun with this “challenge” to create new pantry staple dishes. Using what I have on hand allows me to be creative in a different way than is normal for me. It allows me to look at the ingredients I have and think of new ways to incorporate them into recipes.
Enter this pasta dish. It has all the flavor and deliciousness we love about a good stuffed shell pasta recipe…but minus all the work and hassle. Instead of standing at the kitchen counter stuffing shells, this recipe completely skips that step by tossing the shells with sauce and serving them over creamy whipped ricotta.
Different – yes, difficult – no.
All the unstuffed spicy tomato basil shell details…
This recipe requires very little prep work and almost no chopping, so it comes together quickly.
You’ll want to first boil off the jumbo pasta shells, then just before draining reserve some of the pasta cooking water. This step is crucial, so please make sure not to dump the water before scooping some out. The pasta water will be used for creating a creamy sauce later.
Next, the tomato sauce. I kept this very simple, using canned tomato paste, tomatoes, dried oregano, and thyme. I did add a special ingredient…spicy Italian chicken sausage, it adds a lot of flavor and spiciness.
But, if you’re vegetarian or just going for a meatless Monday theme, you can easily omit the sausage from the sauce. I’ve given directions on how to do so at the end of the recipe. I just recommend adding some additional dried herbs, spices, and a touch more crushed red pepper flakes. This will keep the sauce flavorful and on the spicy side.
With or without the sausage it’s going to be great, so do what works best for you.
The key to this spicy tomato basil sauce?
The tomato paste. It adds so much depth and flavor without having to leave the sauce to simmer all day long. It’s my “secret” ingredient.
Other important steps include caramelizing the shallots, tossing in fresh greens, and mixing up a quick herby sauce with fresh springtime basil and lemon. The lemon helps to lighten and brighten this pasta up.
Now, onto the whipped ricotta.
The ricotta is the “extra special” finishing touch.
Not necessarily needed, but one hundred percent DELICIOUS. If you’re new to whipped ricotta, it’s just what it sounds like, ricotta cheese that’s been whipped in the food processor. It’s creamy, light, and airy, and makes for the BEST base for pasta of any kind. Especially an unstuffed pasta shell. It completes the recipe…well, at least if you ask me.
And you guys, that’s it. This is a cozy pasta dinner made in just about thirty minutes using mostly pantry staples with just a couple of fresh ingredients…and only if you have them.
Perfect for a quarantined Monday night. Just add a side of crusty bread plus your favorite glass of wine…because really anything goes right now, and why not, you know?
Looking for another pantry pasta option…try this Quick Pantry Pasta with Sun-Dried Tomatoes and Burrata.
If you make these unstuffed spicy tomato basil shells and whipped ricotta, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Unstuffed Spicy Tomato Basil Shells with Whipped Ricotta.
Servings: 6
Calories Per Serving: 692 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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 tbs fresh oregano)
- 2 teaspoons dried thyme leaves (or 1 tbs 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 in the food processor, if desired
Instructions
- 1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 1/2 cups of the pasta cooking water. Drain.2. Heat 2 tablespoons olive oil in a large skillet over high heat. When the oil shimmers, add the chicken sausage and brown all over, about 5 to 8 minutes. Reduce the heat to low, add the shallots, garlic, oregano, thyme and a pinch of red pepper flakes. Cook until the shallots begin to caramelize, about 5 minutes. Stir in the tomato paste, cook 2 minutes. Stir in the crushed tomatoes, 1 cup pasta cooking water, and season with salt and pepper. Simmer for 10-15 minutes or until the sauce thickens slightly. Add the greens, stirring until wilted. Taste and adjust seasonings as needed.3. Add the pasta shells and 1/2 cup basil, tossing to combine. If needed, thin the sauce with additional pasta cooking water.4. In a small bowl, mix the remaining 1/4 cup olive oil with the remaining 1/2 cup basil, lemon zest, lemon juice, and a pinch of salt. 5. Spread the ricotta cheese into the bottom of each pasta bowl. Spoon the shells and sauce over the ricotta. Drizzle the basil lemon sauce overtop. Serve and enjoy!
Notes
To Make Vegetarian: omit the sausage and instead, when you add the shallots, also add 2 tablespoons olive oil, 2 teaspoons smoked paprika, 1-2 teaspoons crushed red pepper flakes, 1 teaspoon fennel seeds, 1 teaspoon mustard seeds, 1 teaspoon onion powder, and a pinch each of salt and pepper.
Another great dinner- thank you! I subbed the fresh basil with dry because I didn’t want to go to the store & it was still delicious. Loved the ricotta to balance the spice – don’t skip!
Hey Kathy,
I am so glad you have enjoyed the recipe, thanks so much for making it! Have a great week! xTieghan
This… like many of your other recipes came out so good. The whole family enjoyed including my husband who does not like lasagna with the ricotta cheese (who doesn’t love lasagna?!?). But the lemon basil oil with the whipped ricotta was a hit. I could not find jumbo shells so used large. But very tasty!
Thank you for your wonderful recipes!
Hey Jennifer,
I am so glad you have enjoyed the recipe, thanks so much for making it! Have a great week! xTieghan
Just so happens I am growing fresh basil, oregano, and thyme! #februaryinflorida
So jealous Tracey!! I hope you love the recipe:) xTieghan
Hi!
How do you make the whipped ricotta? Cant wait to try this.
Hey Danielle,
You just whip in a food processor. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! This looks so good! Any suggestions on how I could make ahead to bring over to new parents? Do you think this could be frozen and then heated?
Hey Kate,
I would go ahead and make the sauce and freeze that and then just send over a fresh box of pasta. I hope this helps! xTieghan
I made a vegan Beeson with plant based sausage crumbles and cashew ricotta and a meat eater version with pork sausage and ricotta. Everyone loved it! Thank you for he easy and delicious recipe.
Hey Dale,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan
My company said this was pretty amazing!
Thanks Candice!! xTieghan
Made this recipe tonight and it was amazing! My boyfriend doesn’t enjoy red sauce very much but he absolutely loved this one. We added mushrooms to the sauce and we didn’t have fresh basil so we used dried instead. Turned out great!
Hey Taylor,
Thanks so much for trying the recipe. That is so great the recipe was enjoyed! Happy New Year! xTieghan
Made this tonight for dinner and I loved it! I ended up using 1 lb spicy turkey sausage and 28oz of crushed tomatoes since that’s what I had on hand. Instead of ricotta I used cottage cheese and whipped it in the food processor. It definitely put the dish over the top. I can’t wait to make this recipe for family and friends.
Hey Grace,
Thanks so much for giving the recipe a go, I am thrilled it was enjoyed! Happy New Year! xTieghan
This dish as become a go-to during this stay at home year! We usually go with a fettuccini or spaghetti for the noodles and either pork sausage or ground beef for the meat. On nights when we have less time, we forego the basil lemon sauce and it’s still just as delicious.
Hi Maria,
I am so glad you enjoyed this recipe, thanks so much for giving it a try! Happy Holidays! xTieghan
I love your recipes but you literally have zero concept of time. This recipe said 10 minutes to prep and 20 to cook. It easily took me over an hour and I’m fairly adept in the kitchen.
Hey Debby,
So sorry this took you longer than anticipated. Please let me know if I can help in anyway. Happy Holidays! xTieghan
A beautiful snowy morning today on the front range. Every time I click on a Pinterest post, it seems to be a recipe from your site. Who knew we would still be stay at home comfort/pantry cooking? Can’t wait to try this dinner. It seems easy, so I can focus my efforts on baking. Learning gluten free this year, for a family member. Have a Happy Thanksgiving.
I hope you love this recipe, Judi!! Thank you so much! I love that you are seeing my recipes so often! xTieghan
The whipped ricotta was fantastic! I used half the shells and still loved it and it made a ton! This is a great recipe and one I will be making many more time.
I am so happy you have been loving this recipe, Michele! Thank you so much for trying this one! xTieghan
Oh my gosh. This was soooo good. I feel like my reviews are so repetitive because I say that for every recipe but it’s just the truth. I’ve never had “unstuffed” shells before but I really like the deconstructed version and the added spiciness was so good.
Thank you so much Samantha! I am really glad this recipe turned out so well for you! xTieghan
amazing! just amazing!
exactly what i needed in these crazy times.
thank you thank you thank you.
Thank you Beverly! I am really happy this turned out so well for you! xTieghan