Unstuffed Spicy Tomato Basil Shells

Unstuffed Spicy Tomato Basil Shells with Whipped Ricotta has become my easy solution for craving the flavors of classic stuffed shells without all the work. In just half an hour, you get bowls of saucy pasta with ribbons of greens, a kick of heat, and big dollops of creamy ricotta. Every time I make this, everyone grabs seconds and I love that dinner feels a little special even on busy nights.

I first made a version of this when I forgot to buy ingredients for stuffed shells and now it is my most-loved shortcut dish that feels like comfort food without any hassle.

Ingredients

• Jumbo pasta shells: look for ones with good structure so they hold sauce well
• Extra virgin olive oil: choose a fruity fresh oil for flavor since you use it twice
• Ground spicy Italian chicken sausage: adds heat and protein opt for well seasoned sausage
• Shallots: thinly sliced shallots give a mild sweet backbone
• Garlic: aromatic and essential use fresh tightly wrapped cloves
• Dried oregano and thyme: for depth and herby fragrance dried or fresh both work
• Crushed red pepper flakes: for a hint of spiciness adjust for your heat preference
• Tomato paste: brings intense richness squeeze tube paste is very convenient
• San Marzano tomatoes crushed: these are sweet and low acid for a silky sauce pick Italian origin if possible
• Kosher salt and black pepper: essential seasonings use flaky salt for finishing
• Chopped greens: like kale spinach or chard for vibrant color and texture softer greens wilt quickly
• Fresh basil: rough chopped for brightness choose leaves free of bruising
• Lemon zest and juice: brings fresh acidity and balances the tomato richness use unwaxed lemons if you can
• Whole milk ricotta cheese: it is best whipped for extra creaminess select a brand with minimal added stabilizers

Step-by-Step Instructions

Cook the Pasta:

Bring a big pot of salted water to a full rolling boil for the pasta. Add the jumbo shells and stir gently now and then so they do not stick together. While they cook keep an eye on texture and taste at about two minutes before the suggested cook time. You want them just barely al dente so they hold shape with the sauce. Right before draining scoop out one and a half cups of the pasta cooking water and set aside. The starchy water will thicken your sauce later. Drain your pasta well.

Brown the Sausage and Aromatics:

Set a large skillet over high heat and add two tablespoons olive oil. When the oil is shimmering and hot break the sausage into the pan and spread it out. Let it brown deeply on all sides for about five to eight minutes which builds a ton of flavor. Crumble it into small bits with your spoon as it cooks. Drop the heat to low and add the sliced shallots chopped garlic oregano thyme and a pinch of chili flakes. Let the shallots slowly caramelize and soften taking about five minutes. Stir often so the spices and aromatics do not stick or burn.

Build the Tomato Sauce and Wilt the Greens:

Add all the tomato paste to the pan and stir for two minutes so it darkens and sweetens. Next pour in the crushed San Marzano tomatoes and a full cup of the reserved pasta water. Season with salt and black pepper. Let the sauce simmer gently uncovered for ten to fifteen minutes until it thickens slightly and the flavors meld. Add your chopped greens and stir until they just begin to wilt but still stay bright. Taste for salt and spice and adjust as needed.

Toss Shells with the Sauce and Fresh Basil:

Add your drained pasta shells directly into the sauce skillet along with half the basil. Gently toss everything so the shells are evenly coated adding more pasta cooking water a splash at a time if you want a looser sauce.

Make the Basil Lemon Oil:

In a small bowl mix the rest of your olive oil with the remaining half cup basil lemon zest lemon juice and a pinch of salt. Set aside. This adds a punchy fresh contrast on top of the finished bowl.

Assemble and Serve:

With a spoon or spatula spread a thick layer of whipped ricotta in the bottom of each serving dish. This is the creamy base that every shell will scoop up. Ladle the hot sauced shells over the ricotta spreading evenly so every bite gets greens and sausage. Drizzle the basil lemon oil generously over everything. Serve piping hot and let everyone swirl together as they eat.

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This dish really made me fall in love with using whipped ricotta. I can still picture my little niece swirling her pasta through the creamy ricotta and beaming with her first big bite of pasta and sauce. That memory always makes this dish feel homey and special.

Storage Tips

Let any leftovers cool fully before transferring to airtight containers. The shells and sauce keep well in the fridge for up to three days. For best texture reheat gently in a skillet adding a splash of water to loosen the sauce if needed. Ricotta can be stored separately and added just before serving for peak creaminess.

Ingredient Substitutions

If you want this totally meat free swap the sausage for sautéed mushrooms or cooked lentils and ramp up the spices like smoked paprika and fennel seeds. Any sturdy green such as collards or beet greens will work well. You can use cottage cheese instead of ricotta but whip it smooth for a similar texture.

Serving Suggestions

A crisp green salad with lemon vinaigrette cuts the richness perfectly. Crusty bread or garlic toast is always a welcome mop for extra sauce. For a hearty dinner party I serve this family style in a big bowl with a side of olives and extra lemon.

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Cultural and Historical Context

Stuffed shells are a beloved classic from Italian American kitchens where filling pasta can mean a whole afternoon in the kitchen. This version borrows all those comforting flavors and texture but skips the stuffing step making it accessible for weeknight cooks. San Marzano tomatoes and fresh basil keep the flavors traditional and bright.

Frequently Asked Questions About the Recipe

→ Can I make this pasta vegetarian?

Yes, simply skip the sausage and add smoked paprika, fennel seeds, mustard seeds, onion powder, and extra olive oil for depth.

→ What type of pasta works best?

Jumbo shells hold the sauce well, but other short shapes like rigatoni or penne can also be used successfully.

→ Is whipped ricotta necessary?

Whipped ricotta provides an extra creamy layer, but regular ricotta works if a food processor isn't handy.

→ How spicy is the sauce?

The sauce has a gentle heat from spicy sausage and red pepper flakes, but you can easily adjust to taste.

→ What greens are recommended?

Kale, spinach, and chard all blend well, but feel free to use your favorite leafy greens or what you have on hand.

→ Can this dish be made ahead?

The sauce and ricotta can be prepared in advance. Assemble and reheat gently just before serving for best results.