Shells with Ricotta Sauce

Shells with Ricotta Sauce


Serves 4 people

  • 1 pound of medium shells

  • 1 pound of ricotta cheese

  • 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


  • 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.


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