Scharfe ungefüllte Muschelnudeln mit aufgeschlagenem Ricotta

Zutaten

• 1 pound jumbo pasta shells
• 6 tablespoons extra virgin olive oil
• 1/2 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

Zubereitung

1. 1

   Cook Pasta: Boil pasta shells according to package instructions. Drain and set aside.

2. 2

   Prepare Filling: In a skillet, heat olive oil and cook chicken sausage, shallots, garlic, oregano, thyme, and red pepper flakes. Add tomato paste and crushed tomatoes. Season with salt and pepper. Stir in greens and cook until wilted.

3. 3

   Assemble: Stuff pasta shells with filling mixture.

4. 4

   Make Sauce: In a bowl, combine basil, lemon zest, lemon juice, and whipped ricotta. Serve shells topped with sauce.