Unstuffed Spicy Tomato Basil Shells with Whipped Ricotta
Delicious Unstuffed Spicy Tomato Basil Shells with Whipped Ricotta featuring bold flavors and a creamy ricotta base.
Equipment
- large pot
- Skillet
- Mixing Bowl
- food processor
Ingredients
Pasta and Sauce 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 tbs fresh oregano)
- 2 teaspoons dried thyme leaves (or 1 tbs fresh thyme)
- 1 pinch crushed red pepper flakes
- 1 can (6 ounce) tomato paste
- 1 can (14 ounce) San Marzano tomatoes, crushed
- kosher salt and black pepper
- 2 cups chopped greens, such as kale, spinach, or chard
- 1 cup fresh basil, roughly chopped
- 1 zest and juice of 1 lemon (about 3 tablespoons juice)
- 1 cup whole milk ricotta cheese, whipped if desired
Instructions
Cooking Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 ½ cups of the pasta cooking water. Drain.
- Heat 2 tablespoons olive oil in a large skillet over high heat. Add the chicken sausage and brown all over, about 5 to 8 minutes. Reduce the heat to low, add the shallots, garlic, oregano, thyme, and a pinch of red pepper flakes. Cook until the shallots begin to caramelize, about 5 minutes. Stir in the tomato paste and cook for 2 minutes. Stir in the crushed tomatoes, 1 cup pasta cooking water, and season with salt and pepper. Simmer for 10-15 minutes or until the sauce thickens slightly. Add the greens, stirring until wilted. Taste and adjust seasonings as needed.
- Add the pasta shells and ½ cup basil, tossing to combine. If needed, thin the sauce with additional pasta cooking water.
- In a small bowl, mix the remaining ¼ cup olive oil with the remaining ½ cup basil, lemon zest, lemon juice, and a pinch of salt.
- Spread the ricotta cheese into the bottom of each pasta bowl. Spoon the shells and sauce over the ricotta. Drizzle the basil lemon sauce over top. Serve and enjoy!
Notes
***To Make Vegetarian:*** omit the sausage and add 2 tablespoons olive oil, 2 teaspoons smoked paprika, 1-2 teaspoons crushed red pepper flakes, 1 teaspoon fennel seeds, 1 teaspoon mustard seeds, 1 teaspoon onion powder, and a pinch of both salt and pepper when you add the shallots.
Nutrition
Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 20gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 800IUVitamin C: 15mgCalcium: 150mgIron: 2mg
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