Give it up, my sweet friend! You cannot resist the temptation of this recipe. I mean, come to Mama! We are talking about giant pasta shells stuffed with the dreamiest, creamiest ricotta filling and sweet little pops of spring pea. If you love a rich, meaty pasta, you have to try my creamy beef and shells next.
Conchiglioni with ricotta and petits pois is my ultimate springtime hug on a plate. It’s the dish I make when I want to celebrate sunshine and longer days. It looks fancy but, spoiler alert, it’s so simple to put together.
Let’s be real. This is the kind of food that makes everyone at the table go completely silent. Then you’ll just hear happy little “mmm” sounds. That’s the goal, right? Let’s make it happen.
Recipe Overview
- Cuisine: Italian-Inspired
- Category: Main Course
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Servings: 4-6 people
Do You Love This Recipe Too?
I am completely obsessed. It all started at a little family trattoria years ago. I ordered it on a whim and my life changed.
No joke. The first bite was pure magic. Creamy, comforting, and so bright with those peas. I spent the whole next week trying to recreate it at home. For another bright and creamy pasta, my lemon ricotta pasta is a must-make.
Now, it’s my signature spring dish. I make it for every special occasion, and sometimes just because it’s Tuesday. It’s that good.
My Shopping List for This Recipe
Okay, team! Here’s what we’re hunting for. This is the fun part. I love a good grocery mission for a fantastic meal.
The star players are the giant shells, the ricotta, and those perfect little peas. Fresh herbs are non-negotiable for that vibrant flavor.
Let’s Get Your Ingredients Ready
Gather everything on your counter. Trust me, it makes the whole process so much smoother and more fun. Let’s do this!
Conchiglioni with ricotta and petits pois Recipe
Let’s Get Your Ingredients Ready
Bringing This Recipe to Life (Step-by-Step)
Notes
Enjoy your homemade Conchiglioni with ricotta and petits pois Recipe!
Nutrition Information
- 1 (12 oz) box Conchiglioni (jumbo pasta shells)
- 15 oz whole milk ricotta cheese
- 1 cup frozen petits pois (baby peas), thawed
- 1 large egg
- 1 cup freshly grated Parmesan cheese, divided
- 1/2 cup shredded mozzarella cheese
- 1/4 cup fresh parsley, finely chopped
- 1 tablespoon fresh lemon zest
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 (24 oz) jar of your favorite marinara sauce
- Olive oil, for drizzling
- Fresh basil, for garnish
Bringing This Recipe to Life (Step-by-Step)
Here we go! The magic happens right now. Put on some music, pour yourself a little drink, and let’s cook together.
- Preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish and give it a light coating of non-stick spray or a drizzle of olive oil.
- Bring a huge pot of salted water to a rolling boil. Cook the conchiglioni shells for about 2-3 minutes less than the package says. They need to be pliable but still very firm. They’ll finish cooking in the oven. Drain and let them cool on a tray so they’re easy to handle.
- While the pasta cooks, make the filling. In a big bowl, mix the ricotta, egg, 3/4 cup of the Parmesan, mozzarella, parsley, lemon zest, garlic powder, salt, and pepper. Stir until it’s beautifully combined.
- Gently fold in the thawed petits pois. Try not to smash them! We want those lovely green pops of color and sweetness.
- Spread about 3/4 cup of the marinara sauce in the bottom of your prepared baking dish. This creates a saucy bed so nothing sticks.
- Now, the fun part! Take a shell in your hand. Spoon a heaping tablespoon of the ricotta-pea filling into it. Get it nice and packed in there. Place it seam-side up in the baking dish. Repeat with all the shells. They can be cozy!
- Pour the rest of the marinara sauce over the top of the stuffed shells. Sprinkle the remaining 1/4 cup of Parmesan over everything. Drizzle a little olive oil on top for a gorgeous golden finish.
- Cover the dish tightly with aluminum foil. Bake for 20 minutes. Then, remove the foil and bake for another 10-15 minutes, until the cheese is melted and the sauce is bubbling happily.
- Take it out of the oven and let it sit for 5 minutes. This is crucial! It lets everything settle so it doesn’t fall apart when you serve it. Garnish with lots of fresh basil.
Fun Variations to Try Next Time
Got leftovers or want to mix it up? I do this all the time! Here are my favorite easy twists.
Add about 1/2 cup of chopped cooked spinach or sautéed mushrooms to the ricotta filling. It’s a great way to sneak in more veggies.
Swap the marinara for a creamy Alfredo or a simple garlic butter sauce. A different vibe, but just as delicious.
For a little kick, mix some red pepper flakes or chopped sun-dried tomatoes into the filling. It adds a wonderful zing!
How to Store, Freeze, and Reheat
This makes amazing leftovers! Let’s talk about keeping the joy going all week long.
Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, cover with a damp paper towel and microwave until warm, or pop it back in a 350°F oven until bubbly.
To freeze, assemble the dish but do not bake it. Cover it super well with plastic wrap and then foil. Freeze for up to 3 months. Bake from frozen, covered, adding about 20-30 extra minutes to the baking time.
NUTRITION INFORMATION
- Calories: ~450
- Carbohydrates: 45g
- Protein: 25g
- Fat: 18g
- Saturated Fat: 9g
- Fiber: 4g
- Sugar: 6g
*This is an estimate per serving. Values can vary based on specific ingredients used.
A Quick Q&A on This Recipe
Can I use fresh peas instead of frozen?
Absolutely! If you have fresh spring peas, you are living the dream. Just blanch them in boiling water for a minute, then shock them in ice water before adding them to the filling.
My shells keep breaking when I stuff them. Help!
No stress! The key is to undercook them slightly during the boil. They should still have a good amount of structure. If one does tear, just patch it together in the baking dish—the sauce will cover it.
What can I serve with this?
I love a simple green salad with a lemony vinaigrette and some crusty garlic bread. It’s the perfect, easy combo that feels like a full feast. For another hearty, one-pan meal, this garlic butter steak and potatoes skillet is always a winner.
And there you have it! My absolute favorite spring pasta. It’s creamy, it’s comforting, and it’s packed with those sweet little peas that just scream sunshine.
This dish is a total crowd-pleaser and a guaranteed way to make any dinner feel special. I am so excited for you to try it. I can’t wait to hear how yours turns out! Please leave a comment and a rating below to let me know what you think!
