Ingredients
Scale
- 12 jumbo pasta shells
- 1 tablespoon olive oil
- 1 small shallot, finely chopped
- 3 garlic cloves, minced
- 1 can (400g) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup fresh basil leaves, chopped (plus extra for garnish)
- 1 cup ricotta cheese
- 1/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon lemon zest (optional, for extra freshness)
Instructions
- Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions until al dente. Drain the pasta and set aside. - Prepare the Sauce:
In a large skillet, heat the olive oil over medium heat. Add the chopped shallot and cook for about 2 minutes, until softened. Add the minced garlic and cook for another 1 minute, until fragrant. - Make the Tomato Sauce:
Stir in the crushed tomatoes, tomato paste, crushed red pepper flakes, oregano, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, allowing the sauce to thicken slightly. Taste and adjust seasoning as needed. - Whip the Ricotta:
In a separate bowl, combine the ricotta cheese, heavy cream, Parmesan, and lemon zest (if using). Use a hand mixer or a whisk to beat the mixture until smooth and creamy. - Stuff the Pasta:
Carefully stuff the cooked pasta shells with the whipped ricotta mixture. Set them aside. - Assemble the Dish:
In the skillet with the tomato sauce, gently nestle the stuffed shells into the sauce. Spoon a little sauce over the shells and let them simmer for about 5-7 minutes, allowing the flavors to meld. - Serve and Garnish:
Remove the skillet from heat. Garnish the dish with fresh chopped basil and extra Parmesan cheese if desired. Serve hot and enjoy!