Spicy Unstuffed Shells with Whipped Ricotta is an amazing dish that brings the bold flavors of Italian cuisine right to your dining table. These delightful shells are packed with a spicy kick while remaining comforting and satisfying. Unlike traditional stuffed shells, this recipe simplifies the preparation process without sacrificing taste or presentation. With layers of rich flavors and textures, you’ll find this dish to be a hit for any dinner occasion.
If you’re looking for a unique twist on a classic favorite, look no further. The wonderful combination of spicy sauce and creamy whipped ricotta sets this dish apart from the rest. Easy to prepare, this meal is perfect for busy weeknights or when entertaining guests. You’ll find that each bite is bursting with flavor, making it a showstopper at any gathering. In this article, you will discover why this recipe deserves a spot in your culinary repertoire, along with step-by-step instructions to make your cooking experience seamless.
The beauty of Spicy Unstuffed Shells with Whipped Ricotta lies in its versatility. You can easily adjust the spice levels or opt for different types of proteins, ensuring that it pleases everyone at your table. This dish is not just a meal; it’s a learning opportunity for perfecting flavors and textures while exploring the richness of Italian cuisine. Let’s dive into what makes these unstuffed shells an essential addition to your recipe collection!
Why You’ll Love this Recipe:
Spicy Unstuffed Shells with Whipped Ricotta is a dish that offers so much more than convenience. Here are several reasons why you’ll fall in love with this wonderful recipe:
- Flavorful and Spicy: The combination of spices adds depth that’s hard to resist. It’s the perfect way to awaken your taste buds.
- Quick Preparation: Unlike traditional stuffed shells, this dish can be whipped up in no time, making it perfect for weeknight dinners.
- Creamy Texture: The whipped ricotta adds a luxurious creaminess that balances the spice without being overly indulgent.
- Customizable: Whether you want more heat or a milder flavor, this recipe allows you to adjust ingredients easily.
- Great for Batch Cooking: These shells can be made in large quantities and reheated for leftovers, saving you time throughout the week.
- Visual Appeal: The vibrant colors of the sauce and creamy ricotta create an inviting presentation that is sure to impress.
With these compelling reasons at hand, it becomes clear why Spicy Unstuffed Shells with Whipped Ricotta are appreciated by many. The dish brings comfort, excitement, and simplicity right to your kitchen.
Ingredients:
- 1 pound jumbo pasta shells
- 6 tablespoons extra virgin olive oil
- ½ pound ground spicy Italian chicken sausage
- 3 shallots thinly sliced
- 3 cloves garlic finely chopped
- 2 teaspoons dried oregano or 1 tablespoon fresh oregano
- 2 teaspoons dried thyme or 1 tablespoon fresh thyme
- 1 pinch crushed red pepper flakes
- 6 ounces tomato paste
- 14 ounces crushed tomatoes
- Salt and black pepper to taste
- 2 cups chopped greens such as kale, spinach, or chard
- 1 cup fresh basil roughly chopped
- Zest and juice of 1 lemon about 3 tablespoons juice
- 1 cup whole milk ricotta cheese whipped
Instructions:
Cook the Pasta:
In a large pot, bring salted water to a boil. Add the pasta shells and cook until al dente based on package instructions. Before draining, reserve 1 ½ cups of the pasta water. Set the pasta aside.
Prepare the Sauce:
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the ground chicken sausage, cooking and stirring until browned all over, about 5-8 minutes. Lower the heat and add the shallots, garlic, oregano, thyme, and crushed red pepper flakes. Sauté for about 5 minutes until the shallots start to caramelize.
Add the Tomatoes:
Stir in the tomato paste and cook for 2 minutes. Add the crushed tomatoes and 1 cup of the reserved pasta water. Season the sauce with salt and pepper. Let it simmer for 10-15 minutes until slightly thickened. Stir in the greens and cook until wilted. Taste and adjust seasoning as needed.
Combine Pasta & Sauce:
Add the pasta shells to the sauce along with ½ cup of the chopped basil. Toss to coat, adding additional pasta water if the sauce needs thinning.
Make Lemon Basil Drizzle:
In a small bowl, combine ¼ cup olive oil with the remaining ½ cup basil, lemon zest, lemon juice, and a pinch of salt. Mix well.
Serve:
Spread the whipped ricotta into each serving bowl. Spoon the pasta and sauce over the ricotta. Drizzle the lemon basil mixture on top. Serve and enjoy!
Additional Tips:
– Experiment with Spice: Feel free to adjust the amount of red pepper flakes to customize the spice level. For a milder dish, reduce the amount or even omit it entirely. Conversely, if you enjoy heat, consider adding some chopped jalapeños or a dash of hot sauce.
– Fresh Herbs: Enhance the flavor by incorporating fresh herbs such as parsley or oregano. They can be stirred into the sauce or used as a garnish for an extra layer of freshness.
– Make Ahead: Prep the sauce and filling in advance. Store them separately in the refrigerator for up to two days, making the assembly process quicker when you’re ready to cook.
Recipe Variations:
Enhance your Spicy Unstuffed Shells with Whipped Ricotta by trying out these variations:
1. Meat Alternatives: Swap the ground turkey or beef for ground chicken, pork, or a plant-based meat substitute.
2. Cheese Medley: Mix in different cheeses like goat cheese, feta, or Gruyère to diversify the flavor of the whipped ricotta.
3. Vegetable Load: Add sautéed spinach, zucchini, or bell peppers into the meat sauce for added nutrients and a pop of color.
Freezing and Storage:
– Storage: Keep leftovers in an airtight container in the refrigerator. They will remain fresh for 3-4 days.
– Freezing: This dish freezes well. Place portions in freezer-safe containers and store for up to 3 months. Thaw in the refrigerator overnight before reheating.
Special Equipment:
To prepare this dish, you will need the following tools:
– Large pot for boiling pasta
– Large skillet for the sauce and meat
– Mixing bowls for the whipped ricotta
– Baking dish or oven-safe skillet for baking
– Electric mixer or whisk for whipping ricotta
Frequently Asked Questions:
Can I use gluten-free pasta?
Yes, gluten-free pasta works well in this recipe. Just ensure to cook it according to package instructions, as gluten-free pasta can have different cooking times.
Is this dish suitable for a crowd?
Absolutely! Double the recipe and bake it in a larger dish. This makes it a great option for gatherings or meal prep.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze individual portions for later use.
Can I make it vegetarian?
Yes! Simply skip the meat and add more vegetables or a combination of beans for added protein.
What if I don’t like ricotta?
If you’re not a fan of ricotta, you can substitute it with cream cheese or cottage cheese, blending it until smooth for a similar creamy texture.
Conclusion:
Spicy Unstuffed Shells with Whipped Ricotta is a delightful dish that brings a contemporary twist to traditional Italian cuisine. With its spicy, rich flavors and creamy textures, it promises a satisfying culinary experience that everyone will enjoy. This recipe stands out not only for its taste but also for its adaptability, making it suitable for various dietary requirements. Whether you’re preparing a cozy dinner for your family or entertaining guests, this meal is sure to impress. Make it your go-to recipe for an effortless yet delicious meal that’s packed with flavor!
More Recipe Suggestions:
Homemade Bacon Shells and Cheese
Spinach Ricotta Stuffed Chicken
One Pot Sun-Dried Tomato Pasta with Whipped Ricotta
Lemon Ricotta Pasta with Arugula
Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese
Strawberry Crunch Cheesecake Tacos
Spicy Unstuffed Shells with Whipped Ricotta
Equipment
Ingredients
- 1 pound jumbo pasta shells
- 6 tablespoons extra virgin olive oil
- ½ pound ground spicy Italian chicken sausage
- 3 shallots thinly sliced
- 3 cloves garlic finely chopped
- 2 teaspoons dried oregano or 1 tablespoon fresh oregano
- 2 teaspoons dried thyme or 1 tablespoon fresh thyme
- 1 pinch crushed red pepper flakes
- 6 ounces tomato paste
- 14 ounces crushed tomatoes
- Salt and black pepper to taste
- 2 cups chopped greens such as kale, spinach, or chard
- 1 cup fresh basil roughly chopped
- Zest and juice of 1 lemon about 3 tablespoons juice
- 1 cup whole milk ricotta cheese whipped
Instructions
Cook the Pasta:
- In a large pot, bring salted water to a boil. Add the pasta shells and cook until al dente based on package instructions. Before draining, reserve 1 ½ cups of the pasta water. Set the pasta aside.
Prepare the Sauce:
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the ground chicken sausage, cooking and stirring until browned all over, about 5-8 minutes. Lower the heat and add the shallots, garlic, oregano, thyme, and crushed red pepper flakes. Sauté for about 5 minutes until the shallots start to caramelize.
Add the Tomatoes:
- Stir in the tomato paste and cook for 2 minutes. Add the crushed tomatoes and 1 cup of the reserved pasta water. Season the sauce with salt and pepper. Let it simmer for 10-15 minutes until slightly thickened. Stir in the greens and cook until wilted. Taste and adjust seasoning as needed.
Combine Pasta & Sauce:
- Add the pasta shells to the sauce along with ½ cup of the chopped basil. Toss to coat, adding additional pasta water if the sauce needs thinning.
Make Lemon Basil Drizzle:
- In a small bowl, combine ¼ cup olive oil with the remaining ½ cup basil, lemon zest, lemon juice, and a pinch of salt. Mix well.
Serve:
- Spread the whipped ricotta into each serving bowl. Spoon the pasta and sauce over the ricotta. Drizzle the lemon basil mixture on top. Serve and enjoy!
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