Spicy Unstuffed Shells with Whipped Ricotta
Think of this as a deconstructed stuffed shells dish: tender jumbo pasta shells tossed in a spicy tomato–garlic sauce, topped with a dollop of whipped ricotta for creamy balance. It’s hearty, flavorful, and weeknight-friendly.
⏱ Time
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Ingredients
For the Pasta & Sauce
12 oz (340g) jumbo pasta shells
2 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
½ tsp red chili flakes (adjust to taste)
1 tsp dried oregano
1 can (28 oz / 800g) crushed tomatoes
2 tbsp tomato paste
½ tsp sugar (optional, to balance acidity)
½ tsp salt (or to taste)
¼ tsp black pepper
Fresh basil leaves, chopped (for garnish)
For the Whipped Ricotta
1 cup (240g) ricotta cheese (whole milk for creaminess)
2 tbsp extra virgin olive oil
Zest of ½ lemon
Salt & pepper to taste
Optional Toppings
Freshly grated Parmesan or Pecorino Romano
Extra basil or parsley
Drizzle of chili oil
Instructions
1. Cook Pasta:
Bring a large pot of salted water to boil. Cook shells until al dente. Reserve 1 cup pasta water, then drain.
2. Make the Sauce:
Heat olive oil in a large skillet. Add onion and sauté until soft (5 min).
Stir in garlic, chili flakes, and oregano for 30 sec until fragrant.
Add tomato paste, cook 1 min, then stir in crushed tomatoes, salt, pepper, and sugar.
Simmer uncovered for 10–12 min, adding splashes of pasta water as needed to loosen.
3. Whip Ricotta:
In a food processor (or whisk by hand), blend ricotta, olive oil, lemon zest, salt, and pepper until smooth and fluffy.
4. Assemble:
Toss cooked shells into the sauce until coated.
Spoon into bowls, top with whipped ricotta, sprinkle with Parmesan, fresh basil, and drizzle with chili oil if desired.
Notes & Tips
If you prefer less spice, reduce chili flakes and skip the chili oil.
Add veggies (like spinach or zucchini) or cooked sausage for extra heartiness.
Whipped ricotta can be made ahead and stored in the fridge for up to 2 days.
❓ Frequently asked questions FAQ
Q: Can I bake this dish?
A: Yes! Transfer sauced pasta to a baking dish, top with whipped ricotta + mozzarella, and bake at 375°F (190°C) for 20 minutes until bubbly.
Q: Can I substitute ricotta?
A: Yes — whipped cottage cheese or mascarpone also works.
Nutrition information
Calories: 470
Protein: 18g
Fat: 15g
Carbs: 63g
Fiber: 6g