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Shells with Ricotta Sauce

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SEE SHELLS

This Shells with Ricotta Sauce recipe was something my Uncle Tony made every time I visited his house. It’s a tasty dish flavored with capers, green onions, bell peppers and tomatoes mixed in to the ricotta cheese.

Not only is ricotta cheese used in many pasta recipes, it is also used in many great Italian desserts. Mouthwatering desserts like Cannolis, Sicilian Cassata and Cheesecakes use ricotta mixed with sugar, chocolate, cinnamon, etc. to make a sweet creamy filling.

The best thing about this Shells with Ricotta Sauce recipe is that it’s rich and creamy without the cream which I tend to use in too many of my recipes. Melt some mozzarella cheese on top and you’ll have a delicious meal for the whole family.

INGREDIENTS

  • 1 pound of medium shells
  • 1 pound of ricotta cheese
    Portmeirion 13-in. Pomona Pasta Bowl
  • 2 bunches of long green onions, chopped
  • 1 red bell pepper, chopped
  • 5 plum tomatoes, peeled, seeded and chopped
  • 2 Tsp of extra virgin olive oil
  • 1 tsp of butter
  • 2 Tbls of capers, drained
  • 2 Tbls of fresh basil, chopped
  • 1/2 tsp of salt
  • 1 tsp of fresh ground black pepper
  • 4oz of shredded Mozzarella cheese
  • ¼ cup of fresh parsley, chopped

    PREPARATION

  • In 6 quarts of salted boiling water, cook the shells until al dente.
  • While the pasta is cooking sauté the onions, bell pepper and tomatoes in the butter and oil until tender.
  • Stir in the capers and basil.
  • Add the ricotta.
  • Season with salt and pepper.
  • Simmer and stir for around 10 more minutes until all the ingredients are blended.
  • Drain the pasta, mix in the sauce and sprinkle with mozzarella and parsley.

    Serves 4 people.





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