Description
Spicy unstuffed shells with whipped ricotta brings comfort and heat to your dinner table in minutes. Grab some pasta shells, mix in zesty seasonings, and create a delightful meal that combines creamy ricotta with bold flavors your family will devour.
Ingredients
Scale
Main Ingredients:
- 1 pound jumbo pasta shells
- ½ pound ground spicy Italian chicken sausage
- 14 ounces crushed tomatoes
- 1 cup whole milk ricotta cheese
Sauce and Seasoning Ingredients:
- 6 ounces tomato paste
- 6 tablespoons extra virgin olive oil
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 pinch crushed red pepper flakes
- Salt
- Black pepper
Supporting Ingredients:
- 3 shallots
- 3 cloves garlic
- 2 cups chopped greens
- 1 cup fresh basil
- Zest of 1 lemon
- 3 tablespoons lemon juice
Instructions
- Boil 1 pound jumbo pasta shells in heavily salted water at a rolling boil for 8-9 minutes until al dente. Drain and set aside in a large colander to cool slightly.
- Heat 3 tablespoons extra virgin olive oil in a 12-inch skillet over medium-high heat for 2 minutes. Add ½ pound ground spicy Italian chicken sausage, cooking and breaking into small crumbles for 5-6 minutes until golden brown.
- Reduce heat to medium and add 3 thinly sliced shallots and 3 finely chopped garlic cloves. Sauté for 2-3 minutes until shallots become translucent and fragrant.
- Sprinkle 2 teaspoons dried oregano, 2 teaspoons dried thyme, and 1 pinch crushed red pepper flakes into the skillet. Stir continuously for 30 seconds to release their aromatics.
- Pour 6 ounces tomato paste and 14 ounces crushed tomatoes into the skillet. Stir thoroughly and simmer at medium-low heat for 5-7 minutes, seasoning with salt and black pepper to your taste.
- Fold 2 cups chopped greens into the sauce, cooking for an additional 2-3 minutes until they wilt completely. Add lemon zest and 3 tablespoons fresh lemon juice, stirring to combine.
- Gently nestle cooked pasta shells into the sausage mixture, coating each shell generously with sauce and filling.
- Dollop 1 cup whipped whole milk ricotta over the shells. Garnish with 1 cup roughly chopped fresh basil before serving immediately.
Notes
- Test pasta shells for the perfect al dente texture, which prevents them from becoming mushy when mixed with the filling.
- Drain sausage fat after cooking to keep the dish from becoming greasy and ensure crisp, clean flavors.
- When whipping ricotta, add a splash of cream or milk to create an extra smooth and creamy texture that spreads easily.
- For a lower-carb version, replace pasta shells with zucchini boats or roasted bell pepper halves as alternative base options.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 6 to 8
- Calories: 360 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.1 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 45 mg