There’s something utterly delightful about Unstuffed Spicy Tomato Basil Shells with Whipped Ricotta. Imagine a warm, inviting dish filled with the essence of ripe tomatoes, fragrant basil, and a touch of spice—like a comforting hug for your taste buds. The creamy, dreamy whipped ricotta adds a luscious twist that makes every bite feel like a mini celebration.

This dish isn’t just about flavor; it’s about memories too. Picture those cozy nights when you gather with family or friends, sharing stories over a hearty meal. Unstuffed Spicy Tomato Basil Shells are perfect for any occasion—be it a casual weeknight dinner or an impromptu gathering. Get ready to experience a flavor explosion that will leave everyone asking for seconds!

Ingredients for Unstuffed Spicy Tomato Basil Shells with Whipped Ricotta

Here’s what you’ll need to make this delicious dish:

• Large Pasta Shells: Use about 12-15 shells; these hold the sauce beautifully without overwhelming each bite.

• Olive Oil: A good quality extra virgin olive oil brings richness and depth to the sauce.

• Fresh Garlic: Choose several cloves; fresh garlic adds a punchy aroma that fills your kitchen with warmth.

• Canned Diced Tomatoes: Opt for San Marzano tomatoes if possible; they have the sweetest flavor and perfect texture.

• Dried Red Pepper Flakes: Adjust this according to how spicy you want your dish; more flakes mean more heat!

• Fresh Basil: About a cup of packed leaves will lend fresh brightness to balance out the rich ingredients.

• Salt and Pepper: Essential for seasoning; always taste as you go!

• Ricotta Cheese: Use whole milk ricotta for maximum creaminess when whipping up that dreamy topping.

• Lemon Zest: A teaspoon of zest brightens the ricotta and complements the tomatoes beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Unstuffed Spicy Tomato Basil Shells with Whipped Ricotta

Cook the Pasta Shells

Start by boiling salted water in a large pot. Once bubbling happily, toss in the large pasta shells and cook until al dente, usually about eight minutes. Drain them gently and set aside while preparing the flavorful sauce.

Sauté Aromatics and Build Flavor

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant—about one minute—taking care not to let it brown. Your kitchen will smell divine at this point!

Add Tomatoes and Spice It Up

Pour in those canned diced tomatoes along with red pepper flakes, salt, and pepper. Let this simmer for about ten minutes until it thickens slightly—this is where all those wonderful flavors develop.

Add Fresh Herbs

Chop fresh basil finely and stir it into your tomato mixture just before removing from heat. The bright green color mingling with the red sauce looks like summer on your stove!

Create the Whipped Ricotta Topping

In a bowl, combine ricotta cheese, lemon zest, salt, and pepper. Use an electric mixer or whisk vigorously until light and fluffy—this will be your creamy crown atop the pasta delight.

Assemble Your Dish

In a baking dish, spread half of the tomato sauce on the bottom before adding cooked pasta shells snugly next to each other. Fill each shell generously with more sauce before dolloping whipped ricotta on top—it’s like frosting but way tastier!

Bake Until Bubbly

Preheat your oven to 375°F (190°C) and bake uncovered for about twenty minutes until everything is heated through and bubbly around the edges—your kitchen will be filled with irresistible aromas!

Enjoying Unstuffed Spicy Tomato Basil Shells with Whipped Ricotta is not just about savoring flavors; it’s also about creating lasting memories around your dining table. So gather your loved ones, dig in, and watch as this dish disappears faster than you can say “second helping!”

Perfecting the Cooking Process

First, start by cooking your pasta until it’s al dente, then drain it and set aside. Sauté garlic and onions until fragrant, add tomatoes, and let them simmer. Finally, fold in the pasta and finish with fresh basil.

Add Your Touch

Feel free to swap out the pasta for gluten-free options or add some sautéed vegetables like zucchini or bell peppers. You could also spice things up with red pepper flakes or throw in some olives for a Mediterranean twist.

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply warm on the stove over low heat, adding a splash of water to keep everything nice and moist.

Sometimes when I whip up this dish, my friends can’t stop raving about it. One time, someone even declared it “better than therapy!” Cooking really does bring people together.

FAQs:

What ingredients do I need for Unstuffed Spicy Tomato Basil Shells with Whipped Ricotta?

To make Unstuffed Spicy Tomato Basil Shells with Whipped Ricotta, gather fresh tomatoes, basil, large pasta shells, and ricotta cheese. You’ll also need garlic, olive oil, red pepper flakes for spice, salt, and pepper. These simple ingredients create a flavorful dish that’s perfect for a weeknight dinner or entertaining guests. Ensure your tomatoes are ripe for the best flavor and consider using homemade ricotta if you want an extra touch.

How do I prepare the Unstuffed Spicy Tomato Basil Shells?

Start by boiling the pasta shells until al dente. Meanwhile, sauté minced garlic in olive oil and add chopped tomatoes along with red pepper flakes. Cook until the tomatoes soften. Mix the cooked shells with the tomato mixture and fold in fresh basil. Finish by topping the dish with whipped ricotta for a creamy texture. This method keeps flavors vibrant while making preparation quick and easy.

Can I make Unstuffed Spicy Tomato Basil Shells ahead of time?

Yes, you can prepare Unstuffed Spicy Tomato Basil Shells ahead of time! Cook the shells and prepare the tomato mixture separately. Combine them just before serving to prevent the pasta from getting soggy. If you prefer to store leftovers, keep them in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the oven while adding a bit of water to maintain moisture.

What are some variations for Unstuffed Spicy Tomato Basil Shells?

There are plenty of ways to customize Unstuffed Spicy Tomato Basil Shells! You can add sautéed vegetables like zucchini or bell peppers for added nutrition and flavor. For protein lovers, incorporating cooked ground turkey or sausage works wonderfully. You might also experiment with different cheeses such as mozzarella or feta instead of ricotta for a unique twist on this classic dish.

Conclusion for Unstuffed Spicy Tomato Basil Shells with Whipped Ricotta:

Unstuffed Spicy Tomato Basil Shells with Whipped Ricotta offer a delightful mix of flavors that everyone will enjoy. With fresh ingredients and easy preparation, this dish makes a fantastic choice for busy weeknights or special occasions. The combination of spicy tomatoes and creamy ricotta creates a mouthwatering experience that’s hard to resist. Whether you choose to customize it or serve it as is, these unstuffed shells will surely impress your family and friends alike!

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Unstuffed Spicy Tomato Basil Shells with Whipped Ricotta

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• Author: Ann Foster
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Unstuffed Spicy Tomato Basil Shells with Whipped Ricotta is a comforting and flavorful dish that brings warmth to any gathering. This easy-to-make recipe features large pasta shells filled with a rich tomato-basil sauce and topped with creamy whipped ricotta. With a perfect balance of spices, fresh ingredients, and a touch of zest, this dish guarantees a delightful dining experience that will leave your family and friends craving more.

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Ingredients

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• 12 large pasta shells
• 2 tbsp olive oil
• 4 cloves fresh garlic, minced
• 1 can (28 oz) diced tomatoes (preferably San Marzano)
• 1 tsp dried red pepper flakes (adjust to taste)
• 1 cup fresh basil leaves, chopped
• Salt and pepper, to taste
• 1 cup whole milk ricotta cheese
• Zest of 1 lemon

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Instructions

1. Cook the pasta shells in salted boiling water until al dente, about 8 minutes. Drain and set aside.
2. In a skillet, heat olive oil over medium heat and sauté garlic until fragrant (about 1 minute).
3. Add canned tomatoes, red pepper flakes, salt, and pepper. Simmer for 10 minutes until slightly thickened.
4. Stir in chopped basil just before removing from heat.
5. In a bowl, whip together ricotta cheese, lemon zest, salt, and pepper until light and fluffy.
6. In a baking dish, layer half of the tomato sauce on the bottom. Place cooked shells snugly next to each other and fill with remaining sauce. Top with whipped ricotta.
7. Bake at 375°F (190°C) for about 20 minutes until bubbly.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 shell (approximately 150g)
• Calories: 320
• Sugar: 6g
• Sodium: 550mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 11g
• Cholesterol: 30mg