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

Units Scale

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

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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