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.
Ingredients
Scale
- 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
Instructions
- Cook the pasta shells in salted boiling water until al dente, about 8 minutes. Drain and set aside.
- In a skillet, heat olive oil over medium heat and sauté garlic until fragrant (about 1 minute).
- Add canned tomatoes, red pepper flakes, salt, and pepper. Simmer for 10 minutes until slightly thickened.
- Stir in chopped basil just before removing from heat.
- In a bowl, whip together ricotta cheese, lemon zest, salt, and pepper until light and fluffy.
- 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.
- 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