Shells with Ricotta and Fire-Roasted Tomato Sauce

By Leite's Culinaria

Ingredients

Fine sea salt
1 pound jumbo pasta shells
2 tablespoons extra-virgin olive oil
3 cloves garlic (minced)
1 tablespoon dried parsley (plus more for topping, if desired)
1 tablespoon fresh oregano leaves (or 2 teaspoons dried)
1/2 teaspoon garlic powder
Pinch of red pepper flakes
1 can (6 ounce) store-bought or homemade tomato paste
1 can (14 ounce) diced fire-roasted tomatoes
1/2 cup chopped fresh basil leaves (plus more for topping, if desired)
Freshly ground black pepper
1 cup skim-milk ricotta cheese (whisked until whipped)
Grated zest and juice of 1 lemon (about 3 tablespoons juice) (preferably organic)
Shaved Parmesan cheese (for topping (optional))

Prep Time15mins
Cook Time30mins
Servings4

Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain in a colander, reserving 1 cup of pasta water.

In a large skillet over medium-high heat, warm 2 tablespoons of olive oil. Add the garlic, parsley, oregano, garlic powder, and red pepper flakes. Sauté until the garlic begins to become fragrant, 30 to 60 seconds. Add the tomato paste and cook, stirring, for 2 minutes.

Reduce the heat to medium and add the fire-roasted tomatoes, juices, and all, as well as the reserved pasta water.

Stir in the chopped basil and season with 1 teaspoon each of salt and pepper. Stir and allow to simmer, scraping the bottom of the skillet with a wooden spoon occasionally, until the sauce begins to thicken, about 10 minutes.

Add the pasta shells and mix until the shells are evenly coated. Turn off the heat.

In a small bowl, whisk together the ricotta, lemon zest and juice, and a sprinkle of salt.

Divvy the whipped ricotta mixture between four shallow bowls and spoon the pasta on top. Top with dried parsley, shaved Parmesan, and/or chopped fresh basil leaves, if desired.