This velvety pasta dish features tender shell pasta coated in a rich, creamy ricotta sauce, speckled with sweet red peppers and aromatic basil. Finished with cracked black pepper and fresh herbs, it’s a comforting, colorful weeknight favorite that’s both simple and satisfying.
Why You’ll Love This Recipe
Creamy Ricotta Shell Pasta with Basil & Sweet Peppers is a delightful blend of creamy, savory, and slightly sweet flavors. The shell pasta perfectly captures the luscious ricotta sauce, while the sautéed red peppers add a gentle sweetness and texture contrast. It’s a quick and easy dish that comes together in under 30 minutes, making it ideal for busy evenings. Plus, it’s vegetarian and can be adapted to fit various dietary needs.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 12 oz shell pasta (conchiglie or gnocchetti)
- 1 cup whole milk ricotta cheese
- 1/3 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 1 small red bell pepper, finely diced
- 1/4 cup chopped fresh basil
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and freshly ground black pepper to taste
- Fresh basil leaves, for garnish
Directions
- Bring a large pot of salted water to a boil. Add shell pasta and cook until al dente. Drain, reserving 1/2 cup of pasta water.
- While the pasta is cooking, heat olive oil in a skillet over medium heat. Add minced garlic and diced red bell pepper. Sauté for 3–4 minutes until the peppers are softened.
- In a mixing bowl, combine ricotta cheese, grated Parmesan, heavy cream, salt, and freshly ground black pepper. Stir until smooth and creamy.
- Add the drained pasta to the skillet with the sautéed peppers. Pour the ricotta mixture over the pasta and toss gently to coat.
- If the sauce is too thick, gradually add reserved pasta water until desired consistency is achieved.
- Fold in chopped fresh basil and mix well. Adjust seasoning to taste.
- Serve warm, garnished with additional cracked black pepper and basil leaves.
Servings and timing
This recipe yields approximately 4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
- Add protein: Stir in cooked chicken, shrimp, or Italian sausage for a heartier meal.
- Vegan option: Use plant-based ricotta and Parmesan alternatives, and substitute heavy cream with a dairy-free version like oat or cashew cream.
- Add heat: Include a pinch of red pepper flakes or a dash of hot sauce for a spicier kick.
- Extra veggies: Add spinach, zucchini, or mushrooms for more vegetables and color.
- Lemon zest: Add a bit of lemon zest for a refreshing citrus note.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm the pasta in a skillet over low heat, adding a splash of milk or water to loosen the sauce. Stir occasionally until heated through. Avoid microwaving for too long, as it may dry out the creamy sauce.
FAQs
Can I use a different type of pasta?
Yes, other short pasta types like penne, fusilli, or farfalle work well with this creamy sauce.
Is ricotta cheese healthy?
Ricotta is a good source of calcium and protein, though it can be high in fat. Choosing part-skim ricotta can help reduce the fat content.
Can I make this dish ahead of time?
Yes, you can prepare it ahead, but for the best texture, reheat gently and add a little liquid to restore creaminess before serving.
How do I make the sauce smoother?
Whisk the ricotta mixture thoroughly before adding it to the pasta. You can also blend it briefly for an ultra-smooth texture.
Can I use jarred roasted red peppers instead of fresh?
Yes, jarred roasted red peppers add a deeper, slightly smoky flavor and can be used as a substitute.
What can I use instead of heavy cream?
Milk, half-and-half, or even a bit of pasta cooking water can be used, though the result will be slightly less rich.
Is this dish freezer-friendly?
It’s best enjoyed fresh, but it can be frozen. Note that the sauce may change texture slightly upon reheating. Stir well and add extra liquid to smooth it out.
How do I keep the pasta from sticking together?
Toss it with a bit of olive oil after draining, or immediately mix it with the sauce to prevent clumping.
Can I make it spicy?
Yes, add red pepper flakes or diced chili to the sautéed peppers for a spicy variation.
What pairs well with this dish?
A crisp green salad and a slice of garlic bread pair beautifully with this creamy pasta. A glass of Pinot Grigio or Chardonnay also complements it well.
Conclusion
Creamy Ricotta Shell Pasta with Basil & Sweet Peppers is a quick, comforting, and delicious dish that highlights the beauty of simple ingredients. With minimal effort, you can bring an elegant, colorful pasta to the table that pleases the whole family. Whether for a busy weeknight or a relaxed dinner with friends, this recipe is sure to become a favorite.
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Creamy Ricotta Shell Pasta with Basil & Sweet Peppers
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This velvety pasta dish features tender shell pasta coated in a rich, creamy ricotta sauce, speckled with sweet red peppers and aromatic basil. Finished with cracked black pepper and fresh herbs, it’s a comforting, colorful weeknight favorite.
Ingredients
- 12 oz shell pasta (conchiglie or gnocchetti)
- 1 cup whole milk ricotta cheese
- 1/3 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 1 small red bell pepper, finely diced
- 1/4 cup chopped fresh basil
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and freshly ground black pepper to taste
- Fresh basil leaves, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain, reserving 1/2 cup of the pasta water.
- While the pasta cooks, heat olive oil in a skillet over medium heat. Add garlic and diced red bell pepper. Sauté for 3–4 minutes until softened.
- In a mixing bowl, combine ricotta, Parmesan, heavy cream, salt, and a good crack of black pepper. Stir until smooth.
- Add the cooked pasta to the skillet with peppers, then pour the ricotta mixture over. Stir gently to coat, adding a bit of reserved pasta water if needed to loosen the sauce.
- Fold in fresh chopped basil. Taste and adjust seasoning.
- Serve warm, topped with more cracked black pepper and a few basil leaves for garnish.
Notes
- Use high-quality ricotta for the best creamy texture.
- Add a pinch of red pepper flakes for a mild kick if desired.
- Reserve pasta water helps adjust the sauce consistency without diluting flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 300mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg
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