Creamy Spring Pea and Ricotta Stuffed Shells Recipe Easy Homemade Delight

“Why not just toss some peas in with the ricotta?” my friend Mark asked one late Tuesday night as I was fumbling through my fridge for dinner inspiration. Honestly, I wasn’t expecting much, especially since my original plan was to make a classic spinach and cheese stuffed shell. But I was already running behind, and the spinach had gone limp days ago. So with a shrug and a cracked ceramic bowl that almost slipped from my hands, I decided to roll with Mark’s idea.

The sizzle of garlic hitting the pan filled the kitchen, while I mashed the peas into a creamy green paste, mixing it with smooth ricotta and a handful of herbs from the windowsill. Maybe you’ve been there — the hum of the city outside, an empty fridge, and the urge to create something comforting without the usual fuss. That night, those creamy spring pea and ricotta stuffed shells were born, and let me tell you, they’ve stuck around ever since.

What surprised me most was how the brightness of the peas cut through the richness of the cheese, creating this unexpected burst of fresh flavor in every bite. I still remember the first forkful, the way the warm pasta hugged that velvety filling, and why this recipe quickly became my go-to when I wanted something cozy, yet a little different. It’s honestly one of those dishes that feels like a hug on a plate, perfect for sharing or savoring solo.

Why You’ll Love This Creamy Spring Pea and Ricotta Stuffed Shells Recipe

From my many kitchen trials and happy accidents, I’ve found this recipe strikes the perfect balance between effort and reward. Whether you’re a seasoned cook or just starting, this dish is forgiving and flexible — and it tastes like you spent hours in the kitchen, even if you didn’t.

• Quick & Easy: Ready in about 45 minutes, it’s ideal for busy weeknights or when last-minute guests arrive.
• Simple Ingredients: Uses common pantry staples and fresh spring peas (frozen works great too!), so no need for a special trip to the store.
• Perfect for Seasonal Dinners: Celebrate spring’s bounty with bright, fresh flavors that feel light but satisfying.
• Crowd-Pleaser: Kids and adults alike rave about the creamy texture and subtle sweetness of the peas.
• Unbelievably Delicious: The combination of ricotta’s smoothness with the fresh peas’ burst of flavor makes this stand out from typical stuffed shell recipes.

This isn’t just another stuffed shell recipe — the secret’s in the pea puree blended right into the ricotta, giving the filling a vibrant green color and a silky texture that’s honestly addictive. Plus, a touch of lemon zest brightens the dish, making every bite feel fresh and lively. It’s comfort food with a twist, and I promise it’ll make you close your eyes with delight after the first taste.

What Ingredients You Will Need for Creamy Spring Pea and Ricotta Stuffed Shells

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, while the fresh peas add that perfect spring touch. Feel free to swap frozen peas if fresh ones aren’t available — I do it all the time.

• Jumbo pasta shells: About 20 shells (around 12 ounces or 340 grams) — I recommend Barilla for best texture.
• Ricotta cheese: 1 ½ cups (about 375 grams), preferably whole milk ricotta for creaminess.
• Spring peas: 1 cup fresh or frozen (about 150 grams), thawed if frozen.
• Parmesan cheese: ½ cup grated (about 50 grams), plus extra for topping.
• Garlic: 2 cloves, minced — adds a subtle savory note.
• Fresh basil: ¼ cup chopped — you can substitute with fresh parsley if preferred.
• Lemon zest: From 1 medium lemon — this brightens the filling beautifully.
• Olive oil: 2 tablespoons for sautéing and drizzling.
• Salt and pepper: To taste.
• Marinara sauce: 2 cups (about 480 ml) — homemade or store-bought, I like Rao’s for its rich flavor.
• Red pepper flakes (optional): A pinch for a little heat.

If you’re dairy-free, you can swap ricotta with a coconut-based cheese or a tofu ricotta alternative. For a gluten-free option, look for gluten-free jumbo shells or substitute with large zucchini slices to stuff.

Equipment Needed

• Large pot for boiling pasta shells — a wide pot helps prevent shells from sticking.
• Large skillet or sauté pan — for cooking garlic and peas.
• Food processor or blender — to puree the peas into a smooth filling.
• Mixing bowls — for combining the ricotta filling.
• Baking dish — roughly 9×13 inches (23×33 cm) works well for assembling and baking.
• Measuring cups and spoons — for accurate ingredient amounts.
• Spatula and wooden spoon — handy for mixing and folding.

If you don’t have a food processor, a blender or even a sturdy fork can work to mash the peas, though it won’t be quite as smooth. I’ve tried both, and honestly, the texture is slightly chunkier but still delicious. For budget-friendly options, thrift stores often have great baking dishes and kitchen tools at a fraction of the price.

Preparation Method for Creamy Spring Pea and Ricotta Stuffed Shells

1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish with olive oil or non-stick spray. This prevents sticking and adds a subtle richness.
2. Cook the jumbo pasta shells: Bring a large pot of salted water to a boil. Add the shells and cook for 9-11 minutes, or until al dente. Be careful not to overcook; shells should be tender but still hold their shape. Drain and rinse with cold water to stop cooking. Set aside on a clean towel to dry.
3. Sauté garlic and peas: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant (don’t let it brown). Add the peas and cook for 2-3 minutes, stirring occasionally, until tender.
4. Puree the peas: Transfer peas and garlic to a food processor or blender. Pulse until smooth but still creamy — you want some texture, not a soup! Add a splash of olive oil if needed to help blend.
5. Mix the filling: In a large bowl, combine ricotta cheese, pureed peas, grated Parmesan, chopped basil, lemon zest, salt, and pepper. Stir gently until everything is evenly incorporated. Taste and adjust seasoning if necessary.
6. Stuff the shells: Using a spoon, fill each cooked shell generously with the creamy pea and ricotta mixture. Place each filled shell seam side up in the prepared baking dish.
7. Assemble the dish: Spoon marinara sauce evenly over the shells. Sprinkle extra Parmesan and red pepper flakes on top if you like a little kick.
8. Bake: Cover the baking dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 minutes to let the tops brown slightly.
9. Rest and serve: Let the shells rest for 5 minutes before serving — this helps the filling set and flavors meld. Drizzle with a bit of olive oil and garnish with fresh basil leaves if you want to get fancy.

Pro tip: If the sauce seems watery, simmer it down a bit before assembling. Also, avoid overfilling shells to prevent bursting during baking. The first time I forgot this and ended up with a cheesy mess in the oven—lesson learned!

Cooking Tips & Techniques

Getting creamy spring pea and ricotta stuffed shells just right is all about timing and texture. Here are some tips I’ve picked up over many tries:

• Don’t overcook the pasta shells. They will cook more in the oven, so aim for just shy of al dente when boiling.
• Puree peas for a smoother filling. If you like a chunkier texture, pulse less. You want a filling that spreads easily but still feels fresh.
• Season the filling well. Ricotta can be bland on its own, so don’t skip the salt, pepper, and lemon zest. They bring the flavors alive.
• Use fresh herbs. Basil or parsley adds brightness. If you only have dried, add it early during sautéing to bloom the flavors.
• Cover while baking. This keeps the shells moist and prevents drying out. Uncover at the end to get that lovely browned top.
• Make ahead. You can stuff the shells and refrigerate for a few hours before baking, perfect for prepping in advance.

One time I tried skipping the pea puree step (just mixed whole peas in), and honestly, the filling didn’t hold together as nicely. So blending really makes a difference. Also, multitasking by sautéing peas while pasta cooks saves time and keeps things moving smoothly.

Variations & Adaptations

If you want to switch things up or accommodate dietary needs, here are some ideas I’ve tried or considered:

• Vegan version: Use a tofu ricotta or cashew-based cheese substitute. Nutritional yeast adds that cheesy flavor punch.
• Seasonal twists: Swap peas for fresh asparagus tips or chopped artichokes in spring and early summer. In fall, try roasted butternut squash puree instead.
• Spicy kick: Add chopped jalapeños or a teaspoon of harissa to the filling for a smoky heat.
• Different cheese combos: Mix ricotta with goat cheese or feta for tangier flavor profiles.
• Gluten-free: Use gluten-free jumbo shells or large portobello mushroom caps as a fun alternative.

My personal favorite variation is adding a handful of chopped spinach to the filling along with the peas for extra greenery and nutrients. Just wilt it first to avoid watery filling. It’s a subtle change but adds a lovely depth.

Serving & Storage Suggestions

Serve these creamy spring pea and ricotta stuffed shells warm, straight from the oven. They’re perfect as a main dish accompanied by a crisp green salad or roasted veggies. A chilled glass of dry white wine or sparkling water with lemon pairs nicely, cutting through the richness.

Leftovers store well in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 350°F (175°C) covered with foil to keep moist, or microwave in short bursts, stirring sauce over the shells to prevent drying out.

If you want to freeze leftovers, do so before baking. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge, add extra sauce if needed, and bake as directed.

Flavors actually deepen after a day, so this recipe is great for make-ahead meals. Just be sure to add fresh herbs on top for brightness before serving.

Nutritional Information & Benefits

Each serving (about 3-4 stuffed shells) provides approximately:

Calories	380 kcal
Protein	18 grams
Fat	15 grams
Carbohydrates	40 grams
Fiber	5 grams

Ricotta offers a good source of calcium and protein, while peas add fiber, vitamin C, and antioxidants. The olive oil contributes heart-healthy fats, making this dish a balanced comfort meal. It’s naturally vegetarian and can be adapted to gluten-free or vegan diets.

If you’re watching sodium intake, use low-sodium marinara and reduce added salt. Personally, I find the fresh herbs and lemon zest help reduce the need for extra salt while keeping the dish flavorful.

Conclusion

This creamy spring pea and ricotta stuffed shells recipe is one of those rare dishes that manages to feel special without being complicated. It’s got that homey, comforting vibe but with a fresh twist that keeps you coming back for more. Honestly, I love how versatile it is — whether you’re cooking for family, impressing a date, or just craving something cozy on a quiet night in.

Feel free to tweak the herbs, swap veggies, or sprinkle on your favorite cheese. Cooking is personal, after all! If you give this recipe a try, I’d love to hear how you make it your own — pop your comments below or share your versions.

So, grab those jumbo shells, and let this creamy, green-filled delight bring a little springtime joy to your table. Happy cooking!

FAQs About Creamy Spring Pea and Ricotta Stuffed Shells

Can I use frozen peas instead of fresh?

Absolutely! Frozen peas work wonderfully and are often sweeter. Just thaw and drain them before pureeing.

How do I prevent the shells from breaking when stuffing?

Cook them until just al dente, rinse with cold water, and handle gently. Avoid overstuffing to keep shells intact during baking.

Can I prepare the shells ahead of time?

Yes, you can stuff the shells and refrigerate them for up to 24 hours before baking. Add a little extra sauce to keep them moist.

Is there a vegan alternative for ricotta?

Try tofu-based ricotta or cashew cheese blends. Nutritional yeast adds a cheesy flavor. Some stores carry ready-made vegan ricotta too.

What can I serve with these stuffed shells?

They pair nicely with a simple green salad, garlic bread, or roasted vegetables. A crisp white wine or sparkling water with lemon complements the flavors well.

Print