Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins | Servings: 6
This dish looks so delicious! With just pantry staple ingredients you can throw this together in no time. Not to mention the colourful spring herbs that make this dish a delight! This is not your usual stuffed pasta recipe. Unstuffed pasta shells tossed in a somewhat spicy, herby, tomato sauce, then served over creamy whipped ricotta. Super comforting with a slight flush of spring.
INGREDIENTS
1 lb jumbo pasta shells
6 tbsp extra virgin olive oil
1/2 lb ground spicy Italian chicken sausage
3 shallots, thinly sliced
3 cloves garlic, finely chopped
2 tsp dried oregano (or 1 tablespoon fresh oregano)
2 tsp dried thyme leaves (or 1 tablespoon fresh thyme)
1 pinch crushed red pepper flakes
1 (6-oz.) can tomato paste
1 (14-oz.) can San Marzano tomatoes crushed
kosher salt and black pepper
2 c. chopped greens, such as kale, spinach, orchard
1 c. fresh basil, roughly chopped
zest and juice of 1 lemon (about 3 tbsp juice)
1 c. whole milk ricotta cheese, whipped in the food processor, if desired
How to make Unstuffed Spicy Tomato Basil Shells with Whipped Ricotta
Step 1: Cook the pasta following the package direction in a large pot of boiling salted water until al dente. Set aside 1 1/2 cups of the pasta water before draining.
Step 2: In a large skillet, heat 2 tbsp olive oil over high heat. Once the oil is hot, add the chicken sausage to the skillet. Cook the chicken sausage for about 5 to 8 minutes until both sides are brown. Adjust the heat to low, then add in the shallots, garlic, oregano, thyme, and a pinch of red pepper flakes. Continue to cook for another 5 minutes until the shallots start to caramelize. Then, stir in the tomato paste and cook for 2 minutes more. Add in the crushed tomatoes and 1 cup of the reserved pasta cooking water. Stir well and season with salt and pepper. Let the mixture simmer for 10 to 15 minutes or until the sauce has slightly thickened. Add in the greens, stirring until wilted. Season according to taste.
Step 3: To the sauce, add the pasta shells and basil. Toss to combine. Add in the rest of the reserved pasta water if needed to thin the sauce.
Step 4: Whisk the rest of the 1/4 cup olive oil with the rest of the half cup basil, lemon zest, lemon juice, and a pinch of salt in a small bowl.
Step 5: Into the bottom of each pasta bowl, spread the ricotta cheese, add the shells and the sauce, then drizzle with the basil lemon sauce.
NOTE:
You can omit the sausage if you want to make this vegetarian. Add 2 tbsp olive oil, 2 tsp smoked paprika, 1 to 2 tsp crushed red pepper flakes, a tsp each of fennel seeds, mustard seeds, onion powder, and a pinch each of salt and pepper when you add the shallots.
Nutrition Info:
Calories: 468 kcal
Ingredients
- 1 lb jumbo pasta shells
- 6 tbsp extra virgin olive oil
- 1/2 lb ground spicy Italian chicken sausage
- 3 shallots, thinly sliced
- 3 cloves garlic, finely chopped
- 2 tsp dried oregano (or 1 tablespoon fresh oregano)
- 2 tsp dried thyme leaves (or 1 tablespoon fresh thyme)
- 1 pinch crushed red pepper flakes
- 1 (6-oz.) can tomato paste
- 1 (14-oz.) can San Marzano tomatoes crushed
- kosher salt and black pepper
- 2 c. chopped greens, such as kale, spinach, orchard
- 1 c. fresh basil, roughly chopped
- zest and juice of 1 lemon (about 3 tbsp juice)
- 1 c. whole milk ricotta cheese, whipped in the food processor, if desired
Instructions
Step 1: Cook the pasta following the package direction in a large pot of boiling salted water until al dente. Set aside 1 1/2 cups of the pasta water before draining.
Step 2: In a large skillet, heat 2 tbsp olive oil over high heat. Once the oil is hot, add the chicken sausage to the skillet. Cook the chicken sausage for about 5 to 8 minutes until both sides are brown. Adjust the heat to low, then add in the shallots, garlic, oregano, thyme, and a pinch of red pepper flakes. Continue to cook for another 5 minutes until the shallots start to caramelize. Then, stir in the tomato paste and cook for 2 minutes more. Add in the crushed tomatoes and 1 cup of the reserved pasta cooking water. Stir well and season with salt and pepper. Let the mixture simmer for 10 to 15 minutes or until the sauce has slightly thickened. Add in the greens, stirring until wilted. Season according to taste.
Step 3: To the sauce, add the pasta shells and basil. Toss to combine. Add in the rest of the reserved pasta water if needed to thin the sauce.
Step 4: Whisk the rest of the 1/4 cup olive oil with the rest of the half cup basil, lemon zest, lemon juice, and a pinch of salt in a small bowl.
Step 5: Into the bottom of each pasta bowl, spread the ricotta cheese, add the shells and the sauce, then drizzle with the basil lemon sauce.
Notes
You can omit the sausage if you want to make this vegetarian. Add 2 tbsp olive oil, 2 tsp smoked paprika, 1 to 2 tsp crushed red pepper flakes, a tsp each of fennel seeds, mustard seeds, onion powder, and a pinch each of salt and pepper when you add the shallots.
