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Fresh Spring Pea and Ricotta Stuffed Shells

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A comforting pasta dish featuring jumbo shells stuffed with a creamy mixture of fresh spring peas, ricotta, and herbs, topped with marinara and melted mozzarella. Perfect for a quick, fresh, and satisfying homemade dinner.

Ingredients

Scale
  • 20 jumbo pasta shells (about 12 oz / 340 g)
  • 1 ½ cups fresh spring peas (about 240 g), shelled and blanched (frozen peas can be substituted)
  • 1 ½ cups ricotta cheese (about 375 g), whole milk ricotta recommended
  • ½ cup Parmesan cheese (50 g), finely grated
  • 2 tablespoons fresh mint leaves, chopped
  • 2 cloves garlic, minced
  • Zest of 1 lemon
  • 2 tablespoons olive oil (extra virgin, cold-pressed preferred)
  • Salt and black pepper to taste
  • 2 cups marinara sauce (about 480 ml), homemade or store-bought
  • 1 cup shredded mozzarella cheese (about 100 g)

Instructions

  1. Bring a large pot of salted water to a boil. Add 20 jumbo pasta shells and cook according to package instructions until al dente, about 10 minutes. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking. Set aside on a lightly oiled tray to keep from sticking.
  2. While pasta cooks, bring another pot of water to boil. Add 1 ½ cups fresh peas and blanch for 1-2 minutes until bright green and tender-crisp. Drain and rinse under cold water immediately to preserve color and stop cooking.
  3. In a mixing bowl, combine the blanched peas, ricotta, grated Parmesan, minced garlic, chopped fresh mint, and lemon zest. Season with salt and pepper to taste. For a creamier texture, pulse the mixture a few times in a food processor or mash with a fork.
  4. Preheat oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly on the bottom of a 9×13 inch baking dish. Using a small spoon or spatula, carefully fill each shell with the pea and ricotta mixture and arrange them in the dish.
  5. Pour the remaining marinara sauce over the stuffed shells. Sprinkle 1 cup shredded mozzarella evenly on top. Cover the dish with foil. Bake for 20 minutes, then remove the foil and bake for another 10 minutes until cheese is bubbly and golden.
  6. Let the shells rest for 5 minutes before serving to help the filling set.

Notes

Do not overcook the pasta shells; slightly undercook them as they will bake again. Blanch peas briefly to keep them crisp and vibrant. Season the filling well with salt, pepper, and lemon zest. Use fresh herbs added just before stuffing for best flavor. Use a piping bag or zip-top bag with a corner snipped off for easier stuffing. Keep an eye on baking time to avoid burning the cheese.

Nutrition

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

Find it online: https://avabake.com/fresh-spring-pea-and-ricotta-stuffed-shells-recipe-easy-homemade-dinner-idea/