Baby Shells with Butter Roasted Tomato Sauce and Fresh Ricotta

Baby Shells with Spicy Butter Roasted Tomato Sauce and Fresh Ricotta adapted from Bon Appétit

Serves 3-4 people


1 28-oz. can whole peeled tomatoes
8 garlic cloves, peeled, crushed
2 anchovy fillets packed in oil (or 1 tsp anchovy paste)
1/4 cup (1/2 stick) salted butter, cut into small pieces
1/2 teaspoon crushed red pepper flakes plus more for serving
Kosher salt and freshly ground black pepper
12 oz. baby shells
Finely grated Parmesan (for serving)
fresh basil
fresh ricotta (the good stuff from your local cheese store!)

See more at



Stay Fancy! ;)

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.