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Creamy Spring Pea and Ricotta Stuffed Shells

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A comforting and fresh stuffed shell recipe featuring a creamy blend of ricotta and spring peas, brightened with lemon zest and fresh herbs. Perfect for a quick, easy, and crowd-pleasing meal.

Ingredients

Scale
  • About 20 jumbo pasta shells (around 12 ounces or 340 grams)
  • 1 ½ cups ricotta cheese (about 375 grams), preferably whole milk ricotta
  • 1 cup fresh or frozen spring peas (about 150 grams), thawed if frozen
  • ½ cup grated Parmesan cheese (about 50 grams), plus extra for topping
  • 2 cloves garlic, minced
  • ¼ cup fresh basil, chopped (or substitute with fresh parsley)
  • Zest of 1 medium lemon
  • 2 tablespoons olive oil (for sautéing and drizzling)
  • Salt and pepper to taste
  • 2 cups marinara sauce (about 16 fluid ounces or 480 ml), homemade or store-bought
  • Red pepper flakes (optional, a pinch)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish with olive oil or non-stick spray.
  2. Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook for 9-11 minutes until al dente. Drain and rinse with cold water. Set aside on a clean towel to dry.
  3. In a skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook for about 1 minute until fragrant. Add peas and cook for 2-3 minutes until tender.
  4. Transfer peas and garlic to a food processor or blender. Pulse until smooth but still creamy, adding a splash of olive oil if needed.
  5. In a large bowl, combine ricotta cheese, pureed peas, grated Parmesan, chopped basil, lemon zest, salt, and pepper. Stir gently until evenly incorporated. Adjust seasoning to taste.
  6. Using a spoon, fill each cooked shell generously with the pea and ricotta mixture. Place filled shells seam side up in the prepared baking dish.
  7. Spoon marinara sauce evenly over the shells. Sprinkle extra Parmesan and red pepper flakes on top if desired.
  8. Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes to brown the tops slightly.
  9. Let the shells rest for 5 minutes before serving. Drizzle with olive oil and garnish with fresh basil leaves if desired.

Notes

Do not overcook pasta shells; they will cook more in the oven. Puree peas for a smoother filling but pulse less for chunkier texture. Season filling well with salt, pepper, and lemon zest. Cover while baking to keep shells moist and uncover at the end to brown the tops. Stuff shells gently to avoid bursting. Can be made ahead and refrigerated before baking.

Nutrition

Keywords: stuffed shells, ricotta, spring peas, creamy pasta, easy dinner, vegetarian, spring recipe

Find it online: https://chrisfeasts.com/creamy-spring-pea-and-ricotta-stuffed-shells-recipe-easy-homemade-delight/