Description
These delicious pasta shells are stuffed with a spicy tomato-basil filling and topped with creamy whipped ricotta for a perfect balance of heat, freshness, and creaminess. A comforting and flavorful dish ideal for a cozy dinner!
Ingredients
Scale
For the Stuffed Shells:
- 12 large pasta shells (uncooked)
- 2 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups canned crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp red pepper flakes (adjust based on desired spiciness)
- 1 tsp dried oregano
- 1 tsp fresh basil, chopped (plus extra for garnish)
- Salt and pepper, to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
For the Whipped Ricotta:
- 1 ½ cups ricotta cheese
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- Fresh basil, for garnish
Instructions
- Cook the Pasta Shells:
Bring a large pot of salted water to a boil. Cook the pasta shells according to package instructions until al dente. Drain and set aside to cool slightly. - Prepare the Tomato Filling:
Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 more minute. Stir in the crushed tomatoes, tomato paste, red pepper flakes, oregano, and fresh basil. Season with salt and pepper. Let the sauce simmer for 10–15 minutes, allowing the flavors to meld and the sauce to thicken. Set aside to cool slightly. - Stuff the Pasta Shells:
Preheat your oven to 375°F (190°C). Carefully stuff each cooked pasta shell with the spicy tomato-basil filling. Arrange the stuffed shells in a baking dish. - Make the Whipped Ricotta:
In a food processor, combine ricotta cheese, olive oil, lemon juice, garlic powder, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning as needed. - Assemble and Bake:
Spoon the whipped ricotta on top of the stuffed shells, and then sprinkle the shredded mozzarella and grated Parmesan cheese over the ricotta. Bake for 20–25 minutes, or until the cheese is melted and bubbly. - Serve and Garnish:
Remove from the oven and let the dish cool for a few minutes. Garnish with fresh basil and extra Parmesan cheese. Serve and enjoy this delightful dish!
Notes
- For extra creaminess, you can stir some whipped ricotta into the sauce before stuffing the shells.
- To make this dish vegetarian, ensure the mozzarella and Parmesan are made without animal rennet.
- You can make the tomato filling ahead of time and refrigerate it for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 stuffed shells
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 80mg