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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
I’m in love with so many of these recipes!! I’m making these unstuffed shells tonight and cannot wait!
Thank you Christina!! xTieghan
Since my wife is vegetarian, I finely diced some mushrooms in place of the sausage an it worked great. I also added some freshly grated Parmesan cheese to the ricotta. This recipe is delicious! Thanks!
Thank you Alex!! That is so amazing to hear! xTieghan
I can’t find spicy italian chicken sausage…only regular italian sausage. Should I add extra red pepper flakes?
Hi Jessica,
Yes you can do that! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Tieghan, this is truly restaurant quality and the blend of flavors with the lemon basil oil at the end adds just the right amount of brightness! Love the chunky pasta the large shells add to the whole aesthetic of the meal. A nice change from other forms of pasta! I live in Little Italy in Cleveland and feel this recipe could easily be on any menu here! But so easy to impress guests with this recipe instead of going out! I can’t wait to make your polenta and scallops recipe next!
Tieghan, I just devoured this dish and feel it is worthy of any restaurant menu! I made the sauce last night and tonight made enough shells for myself and whipped the ricotta as recommended. The presentation is restaurant quality and tastes even better knowing you made it yourself with little effort. The drizzle of lemon basil oil was the icing on the cake! It provided some brightness to a somewhat heavy meal. Next I want to try your polenta and scallops recipe! I live in Little Italy in Cleveland and feel this would be a delightful meal to serve guests instead of going to one of the restaurants here! Can’t wait to have it again tomorrow!
Hi Dina! I am so glad you enjoyed this one and I hope you LOVE the scallops! Also, Little Italy is such a cute neighborhood and this really is the perfect dish for guests! Thank you so much! xTieghan
I made this for dinner tonight and it was soooo delicious and easy! I used elbow macaroni because I wanted to use up what was in the pantry but was still great! The lemon basil oil is a fantastic touch!
That is so amazing to hear! Thank you so much for trying this one, Sarah! xTieghan
We loved this! I had to use dried basil because fresh basil and basil plants are hard to find in my area due to pandemic shortages and it turned out great. I grow my own basil, but the seedlings are still very tiny. Looking forward to making this with fresh basil soon!
I am really glad you loved this one Marla! I hope you love it even more with some fresh basil! xTieghan
I normally don’t leave reviews but I just had to for this recipe. I made this for my mom for Mother’s Day and OMG this was ridiculously good. There are literally no words to describe how amazing this dish is. The whipped ricotta was so creamy and delicious. The oil with basil and lemon made the entire dish over the top. This was the best idea you could’ve had during this pandemic. I’m so thankful to have found this recipe. It will definitely be in the rotation at my house.
Aw that is so great to hear! I am glad you found this one and you are loving it! Thank you so much Mariko! xTieghan
I just love this recipe so much. I’ve made it three times now. I am a fan of any pasta with Italian sausage, but serving over the whipped ricotta and the lemon basil oil drizzle at the end makes this dish really stand out from your average pasta with sausage. I’ve used the shells as the recipe instructed, and I’ve also made this with rotini and even long pasta. Delicious every time! Thanks for all your creative recipes! They have made this quarantine fun for me. I’ve been pretty much only cooking HBH recipes for a month now.
Hi Claire! I am so glad you have been loving this recipe! Thank you so much for trying it! xTieghan
Excellent. The lemon was an unexpectedly pleasant touch!
Thank you so much Sandra! xTieghan
What I learned from this recipe: always whip ricotta and put it on everything you make.
Haha YES!! It is the best! Thank you Lindy! xTieghan
I made this, and boy was it delicious! A true favorite for my family! It got a spot in my recipe binder! ?thank you Tieghan, you are amazing!
Thank you so much Kathy! I am so glad this recipe turned out so well for you! xTieghan
This recipe is RIDICULOUSLY DELICIOUS. I’m not the biggest stuffed shells fan in the world, but i would be if it was always served like this!
I added salt to the whipped ricotta, and the leftover lemon basil drizzle went on anything I could find – its phenomenal.
Thank you so much Sara! I hope you continue to enjoy my recipes! xTieghan
Let me start with OMG…. Made this recipe this evening “UnStuffed Spicy Tomato Basil Shells w/ Whipped Ricotta….
Replaced a couple of ingredients: Couldn’t find spicy ground chicken… replaced with ground turkey, and to get the spicy added one Serrano pepper and a bit of Cayenne… Greens used a blend of Baby Spinach & Arugula
I am so glad this turned out so well for you Gregory!! Thank you so much for trying it! xTieghan
This was such a hit for the family and will be a staple recipe for us! Didn’t have crushed tomatoes so I used diced and it worked well. Love the integration of the greens at the end and the flexibility to use what you have or prefer. During this time, was a wonderful way to be creative with the pasta we have! Thank you.
Thank you Stephanie! I am so glad this recipe turned out so well for you!! xTieghan