Creating Unstuffed Spicy Tomato Basil Shells with Whipped Ricotta is a delightful and straightforward process. Follow these steps to bring this amazing dish to life:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to the package instructions until al dente. Drain and set aside.

2. Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

3. Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.

4. Incorporate Tomatoes: Pour in the crushed tomatoes and add the tomato paste. Stir well to combine.

5. Season: Sprinkle in the red pepper flakes, dried basil, salt, and black pepper. Mix to combine all the ingredients. Let the sauce simmer for about 10-15 minutes, stirring occasionally.

6. Mix Fresh Basil: Once the sauce has thickened slightly, stir in the chopped fresh basil and remove from heat.

7. Whip the Ricotta: In a medium bowl, combine the ricotta cheese, grated Parmesan cheese, and lemon juice. Use a hand mixer or whisk to whip the mixture until smooth and creamy.

8. Assemble: In a large baking dish, spread a layer of the spicy tomato sauce on the bottom. Fill each pasta shell with the whipped ricotta mixture and arrange them in the baking dish seam side up. Pour the remaining sauce over the stuffed shells.

9. Bake: Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until bubbly and golden on top.

10. Garnish and Serve: Once done, remove from the oven and let it cool briefly. Garnish with additional fresh basil if desired.