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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.
This post was originally published on March 23, 2020
Wow. Some recipes come out so delicious that they make me pause and close my eyes after the first bite and this is definitely one of them. Tieghan took this delicious unstuffed pasta dish and elevated it with the whipped ricotta and the lemon basil olive oil sauce (don’t skip this, it takes the dish to another level). Another 5 star winner for me.
Hi Jessica! I am so glad this turned out so well for you! Thank you so much for trying this! xTieghan
Oh my goodness. I made this for my husband and me, and it is seriously one of our new favorite recipes! My mom introduced me to your site, and I don’t know how I ever lived without it. We made the crispy rice bowls and the aforementioned recipe last week, and this week we are trying the better than takeout pad thai! Thank you for all of your delicious, beautiful, and simple recipes!
Hi Libby! I am so glad you both loved this recipe and I hope you continue to enjoy my recipes! Thank you so much! Stay well! xTieghan
This is a tasty recipe. Would be great with some grated good quality parmigiano on top. The whipped ricotta is a great accompaniment!
Thank you so much! xTieghan
I made this tonight, and it was incredible! So quick and easy! I used hot Italian sausage (all I had!) and a mixture of fresh and dried basil. So simple, so amazing! I did use a 28oz can of the tomatoes (all I had in stock!) and It was perfect. I was pleasantly surprised by the whipped ricotta, I didn’t think the lemon and basil would be good – but boy was I wrong! It was delicious!!! I made an entire 2lb container – so I am planning on freezing the leftovers (hopefully that works, any suggestions welcome) Thank you so much, this recipe is definitely a keeper – and will make even the most novice chef look like a PRO! Thank you so much!!!
Stay safe everyone, here’s to trying fun new recipes as we all social distance! Kristen
Thank you so much Kristen! I am so glad this turned out so well for you! xTieghan
This recipe is super bomb!! Very hearty and flavorful. I substituted the chicken sausage for Field Roast Italian sausage and it was great! I love this recipe because recently most pasta is not available at our stores, but I was able to find these giant shells 🙂 thanks for another great recipe Tieghan!
Amazing! Thank you so much for trying this Megan! I am glad it turned out so well for you! xTieghan
I’d liked the recipe
Thank you Liz! xTieghan
This was delicious! So easy and the whipped ricotta is so good. I used spicy pork sausage in mine.
Thank you so much Beth! I am so glad this turned out so well for you! xTieghan
This was amazing! The lemon basil dressing just brightened the whole thing up and I loved every bite. I made it for dinner tonight (cut it in half because I am one person..) and still managed to the eat the whole thing. Another amazing recipe.
Thank you so much Stephanie! I am so glad this turned out so well for you!! xTieghan
Another A++ HBH recipe. We made this for dinner last night and had the leftovers tonight. So delicious! The whipped ricotta is a must, and the lemon basil is incredible. For the greens, we used kale. We cut the pasta in half(ish) – just over half a pound – and did a pound of ground chicken sausage, which was perfect for four adult-sized servings. This will definitely be in regular rotation!
Thank you so much Jessica! I am so glad this turned out so well for you! xTieghan
This was SO. GOOD. OMG! Even my husband was obsessed, and he eats like a fussy five-year-old. Good thing he’s cute. Thank you for this awesome, recipe, Tieghan! Now there’s always something I know I can make that he won’t spit out.
Thank you so much Marie! I am so glad this recipe turned out so well for you! I hope you are staying well! xTieghan
This was absolutely delicious! The ricotta really put it over the top. Thanks for the great recipe.
Thank you Beth! xTieghan
Absolutely loved this pasta! I am gluten free and I couldn’t find gluten free jumbo shells so I ended up using fetuccine pasta but it turned out perfectly! And I made the vegetarian version of the recipe too! I have never thought to put fennel in my pasta but it was phenomenal!! Thanks for the recipe. 🙂
Hi Kendra! I am so glad this turned out so well for you! Thank you for trying this! xTieghan
Very tasty. A few comments: 1) Jumbo shells are difficult for young children to eat so choose something like rigatoni if you don’t want your 3-year-old destroying her clothes. 2) Make sure to put the pasta water on to boil immediately at the start. Like before you even start getting the rest of the ingredients out of the pantry. My pasta took forever to boil and I ended up in a bottleneck waiting for the pasta water needed to complete the sauce. 3) I used kale and it took a good 5-10 minutes of simmering to soften up, so plan accordingly. 4) Adding an oil-based sauce on top of the pasta sounded like overkill so I skipped that. Instead, I added the basil and lemon (and some salt) to the ricotta and whipped it together. It was divine. 5) The recipe says it takes 30 minutes but it took me nearly an hour, mostly due to the pasta cooking time and softening the kale. I might not make this recipe again except the lemon basil ricotta. It was truly delish and even my ricotta-hating husband loved it.
Thank you so much Amy! I am glad you all enjoyed this and hope this will be helpful for others! xTieghan
This literally got, “You can make this as often as you want” from everyone in my household 🙂 whipped ricotta is kinda my new thing now lol
Yes!! Love it! Thank you for trying this Rotz! xTieghan
Delicious recipe! Almost all of the pasta in my grocery store was gone so I used some broken up lasanga noodles instead of shells so it would have a deconstructed-lasanga vibe and it was amazing. Hopefully when this craziness is all over I’ll be able to find shells and have it again. Thanks for another creative pasta recipe!
Wow love the creativity! Also, sounds so good! Thank you so much for trying this, so glad you enjoyed it! xTieghan