Description
This dish is for anyone who’s ever looked at a pan of beautifully stuffed shells and thought, “There’s no way I’m doing all that on a weeknight.” And honestly? You don’t have to. This is the deconstructed, hot-mess-in-a-good-way version of stuffed shells. We’re talking jumbo pasta shells that are tossed (not stuffed) in a garlicky, spicy tomato basil sauce that’s bold, cozy, and way too easy to eat by the spoonful. And just when you think you’ve reached peak comfort, in swoops the whipped ricotta — smooth, lemony, and so fluffy it could double as a pillow. This isn’t fancy dinner party food. This is the kind of dish you curl up with in sweatpants, barefoot, probably with Netflix on in the background and a piece of garlic bread in your other hand. It’s that kind of meal — simple, soulful, satisfying.
Ingredients
For the Shells & Sauce:
12 oz jumbo pasta shells – Go for the classic kind, nothing fancy. This shape holds sauce like a champ.
2 tbsp olive oil – You’ll use this to sauté your garlic and infuse the base of your sauce with flavor.
4 cloves garlic, minced – Yes, four. Don’t be shy. Garlic is the backbone here.
1/2 tsp red pepper flakes – Add more if you like to sweat while you eat. Or less if you’re keeping it tame.
1 (28 oz) can crushed tomatoes – You want that deep, slow-simmered flavor without actually slow-simmering anything.
1/2 tsp sugar – Just enough to tame the acidity of the tomatoes. Trust.
Salt and freshly ground black pepper – As much or as little as you like. Taste and adjust as you go.
1/2 cup chopped fresh basil – Use fresh, not dried. It makes a huge difference and adds brightness.
1/2 cup reserved pasta water – The secret weapon that brings your sauce and pasta together like best friends at brunch.
Freshly grated parmesan – Optional, but come on. You know it’s not really optional.
For the Whipped Ricotta:
1 cup whole-milk ricotta cheese – Get the good stuff. Not the watery kind. You want thick and creamy.
1/4 cup heavy cream – This is what takes your ricotta from grainy to velvety perfection.
Zest of 1 lemon – Brightens everything up and makes the whole dish feel lighter.
Salt and pepper – Season it just enough so it’s not bland. Taste as you go.
Instructions
Step 1: Cook the Pasta
Start by boiling a big ol’ pot of water. Salt it like the sea — this is your one chance to season the actual pasta. Toss in your jumbo shells and cook them until they’re just a hair under al dente, around 9 to 10 minutes. You want them tender but not falling apart, because they’re going to cook a bit more in the sauce. Before you drain them, scoop out half a cup of that starchy pasta water and set it aside — this is liquid gold and you’re going to use it later to make everything silky and luscious. Drain the pasta and give it a little love with olive oil if it’s going to sit for a bit, so it doesn’t clump.
Step 2: Make That Spicy Tomato Basil Sauce
In a big skillet (the kind that can handle a whole pound of pasta without drama), heat up your olive oil over medium heat. Toss in your minced garlic and red pepper flakes and stir it around for about a minute until your kitchen starts to smell like a trattoria in Rome. Now pour in your crushed tomatoes, add the sugar, a good pinch of salt, and some cracked black pepper. Let that bubble gently for 10 to 15 minutes, stirring now and then, until it thickens slightly and becomes a proper sauce. Right at the end, stir in the chopped basil and that reserved pasta water. Taste it. Does it need more salt? More chili? Adjust it. This is your sauce now.
Step 3: Whip the Ricotta
Now for the ricotta, which is basically your secret weapon here. Grab a blender, food processor, or even just a bowl and whisk if you’re feeling rustic. Combine your ricotta, heavy cream, lemon zest, and a pinch of salt and pepper. Blend until smooth, light, and dreamy. It should look like fancy restaurant cheese, not cottage cheese. Taste and adjust seasoning if needed. Pop it in the fridge to chill while you finish up the pasta.
Step 4: Toss and Plate
Back to the skillet. Add your drained shells directly into the sauce and gently toss everything together so each shell is coated in spicy, tomatoey goodness. Don’t stress if a few shells break — remember, we’re unstuffed and proud. Warm everything through for another 2–3 minutes until the pasta is tender and the sauce clings like it means it. Now grab your bowls and serve it up with swoops and dollops of that whipped ricotta. Add some extra basil on top, maybe a grind of black pepper, and a snowstorm of grated parmesan. That’s dinner.
Notes
Crusty garlic bread is practically required here. The kind that’s golden and buttery and ready to soak up sauce like a sponge. Pair this dish with a lightly dressed arugula salad for some freshness and crunch. Want to feel fancy? Pour yourself a glass of red wine — something Italian, something dry. Or go full cozy and follow it with a square of dark chocolate and your coziest blanket.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~580 per serving
- Fat: ~25g
- Carbohydrates: ~65g
- Protein: ~18g