Spicy Unstuffed Shells with Whipped Ricotta
Think outside the box with this amazing dish of Spicy Unstuffed Shells with Whipped Ricotta. Skip the hassle of making stuffed shells and opt for this delicious presentation of “unstuffed” shells served with a delectable sauce and whipped ricotta instead. You may never make “stuffed” shells again. Bon Appetit!
Ingredients:
- 1 pound jumbo pasta shells
- 6 tablespoons extra virgin olive oil
- ½ pound ground spicy Italian chicken sausage
- 3 shallots thinly sliced
- 3 cloves garlic finely chopped
- 2 teaspoons dried oregano or 1 tablespoon fresh oregano
- 2 teaspoons dried thyme or 1 tablespoon fresh thyme
- 1 pinch crushed red pepper flakes
- 6 ounces tomato paste
- 14 ounces crushed tomatoes
- 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
Instructions:
Cook the Pasta:
In a large pot, bring salted water to a boil. Add the pasta shells and cook until al dente based on package instructions. Before draining, reserve 1 ½ cups of the pasta water. Set the pasta aside.
Prepare the Sauce:
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the ground chicken sausage, cooking and stirring until browned all over, about 5-8 minutes. Lower the heat and add the shallots, garlic, oregano, thyme, and crushed red pepper flakes. Sauté for about 5 minutes until the shallots start to caramelize.
Add the Tomatoes:
Stir in the tomato paste and cook for 2 minutes. Add the crushed tomatoes and 1 cup of the reserved pasta water. Season the sauce with salt and pepper. Let it simmer for 10-15 minutes until slightly thickened. Stir in the greens and cook until wilted. Taste and adjust seasoning as needed.
Combine Pasta & Sauce:
Add the pasta shells to the sauce along with ½ cup of the chopped basil. Toss to coat, adding additional pasta water if the sauce needs thinning.
Make Lemon Basil Drizzle:
In a small bowl, combine ¼ cup olive oil with the remaining ½ cup basil, lemon zest, lemon juice, and a pinch of salt. Mix well.
Serve:
Spread the whipped ricotta into each serving bowl. Spoon the pasta and sauce over the ricotta. Drizzle the lemon basil mixture on top. Serve and enjoy!
