Description
Unstuffed Spicy Tomato Basil Shells with Whipped Ricotta is a delightful and comforting dish that combines tender pasta shells with a zesty tomato sauce and creamy whipped ricotta. Perfect for cozy dinners or entertaining guests, this recipe offers an effortless yet impressive meal. Each bite bursts with the freshness of basil and the richness of cheese, making it a must-try for your dinner rotation.
Ingredients
Scale
- 12 large pasta shells
- 28 oz canned crushed tomatoes
- 1 cup fresh basil leaves, chopped
- 4 cloves garlic, minced
- 1 tsp red pepper flakes (adjust to taste)
- 2 tbsp olive oil
- 1 cup whole milk ricotta cheese
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook pasta shells in boiling salted water until al dente (about 8 minutes). Drain and toss with olive oil.
- In a skillet over medium heat, warm olive oil and sauté garlic until fragrant. Add crushed tomatoes and red pepper flakes; simmer until slightly thickened.
- Stir in chopped basil into the sauce.
- In a separate bowl, whip ricotta cheese with salt, pepper, and a drizzle of olive oil until creamy.
- Layer half the sauce in a baking dish, fill each shell with whipped ricotta, and arrange shells in the dish. Top with remaining sauce and Parmesan.
- Bake at 375°F (190°C) for 20 minutes until bubbly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 filled shell (120g)
- Calories: 310
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg