Go Back
–+ servings
Spicy Unstuffed Shells with Whipped Ricotta

Spicy Unstuffed Shells with Whipped Ricotta in 30 Minutes

Enjoy the delicious flavors of Spicy Unstuffed Shells with Whipped Ricotta, a quick and comforting dinner option.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 pieces Jumbo Pasta Shells
For the Sauce
  • 2 tablespoons Extra Virgin Olive Oil Can be substituted with avocado oil.
  • 1 pound Ground Spicy Italian Chicken Sausage Use ground turkey or lentils for a vegetarian option.
  • 1 medium Shallots Can replace with red onion.
  • 3 cloves Garlic Use garlic powder as a substitute if needed.
  • 1 teaspoon Dried Oregano Fresh oregano (1 tablespoon) can be used.
  • 1 teaspoon Dried Thyme Can be replaced with fresh thyme (1 tablespoon).
  • 1 teaspoon Crushed Red Pepper Flakes Adjust according to spice preference.
  • 2 tablespoons Tomato Paste
  • 28 ounces Crushed Tomatoes Canned or fresh for convenience.
  • to taste Salt
  • to taste Black Pepper
  • 2 cups Chopped Greens Kale, Spinach, or Chard.
  • 1 bunch Fresh Basil Can substitute with parsley.
  • 1 tablespoon Lemon Zest
  • 1 tablespoon Lemon Juice Fresh is recommended.
For the Whipped Ricotta
  • 15 ounces Whole Milk Ricotta Cheese Part-skim or dairy-free versions available.

Equipment

  • large pot
  • skillet
  • Colander
  • wooden spoon
  • Small bowl

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a boil over high heat. Add jumbo pasta shells and cook until al dente, about 10-12 minutes. Reserve 1½ cups of pasta water before draining.
Prepare the Sauce
  1. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add ground sausage and sauté for 5-8 minutes until browned.
Sauté Aromatics
  1. Add chopped shallots and minced garlic to the skillet. Cook for 5 minutes until shallots soften and become translucent.
Add Herbs & Seasonings
  1. Sprinkle in dried oregano, thyme, and red pepper flakes. Stir in tomato paste, mixing everything together.
Incorporate Tomatoes
  1. Pour in crushed tomatoes and 1 cup of reserved pasta water. Season with salt and black pepper. Simmer for 10-15 minutes.
Add Greens
  1. Fold in chopped greens and stir until they wilt, about 3-5 minutes.
Combine Pasta & Sauce
  1. Add drained pasta shells and fresh basil to the skillet. Toss gently to coat, using reserved pasta water as needed.
Make Lemon Basil Drizzle
  1. Whisk together 2 tablespoons of olive oil, remaining basil, lemon zest, and juice in a small bowl.
Serve
  1. Spread whipped ricotta in serving bowls. Top with saucy pasta and drizzle with lemon basil mixture.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 65gProtein: 25gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 600IUVitamin C: 15mgCalcium: 250mgIron: 3mg

Notes

Ensure pasta is cooked al dente. Adjust sauce seasoning to taste. Store leftovers appropriately.

Tried this recipe?

Let us know how it was!