Description
Unstuffed Spicy Tomato Basil Shells with Whipped Ricotta is a delightful twist on traditional stuffed pasta. This vibrant dish combines the robust flavors of spicy chicken sausage, fresh basil, and zesty lemon with creamy whipped ricotta, all nestled among tender jumbo pasta shells. Ideal for busy weeknights or casual gatherings, this one-pot recipe is not only quick to prepare but also easy to customize with whatever greens or herbs you have on hand. With its comforting yet sophisticated profile, this dish will surely impress family and friends alike.
Ingredients
Scale
- 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 tbsp fresh oregano)
- 2 teaspoons dried thyme leaves (or 1 tbsp 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 to taste
- 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
- Cook the pasta according to package instructions until al dente. Reserve some cooking water before draining.
- In a skillet, heat olive oil and brown the chicken sausage. Add shallots, garlic, herbs, and red pepper flakes; cook until softened.
- Stir in tomato paste and crushed tomatoes; simmer until thickened.
- Add greens and cooked pasta to the sauce; toss to combine.
- Prepare a lemon-basil drizzle and serve over whipped ricotta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 6g
- Sodium: 620mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 55mg