Spring Pea & Mint Ricotta Stuffed Shells
Light, colorful pasta shells filled with fresh peas, creamy ricotta, and aromatic mint, perfect for seasonal dining. This italian-inspired vegetarian ready in about 40 minutes pairs jumbo pasta shells, fresh peas, ricotta cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 jumbo pasta shells
- 1 cup fresh peas
- 1 cup ricotta cheese
- 1/2 cup mozzarella cheese
- 3 tbsp fresh mint
- 2 cloves garlic
- 2 tbsp olive oil
- 2 cups pasta sauce
- 1/4 tsp salt
- 1/4 cup freshly grated parmesan
Instructions
- Step 1: Bring a large pot of salted water to a boil. Cook pasta shells for 10 minutes until al dente, then drain and rinse under cold water to prevent sticking. Set aside.
- Step 2: Steam peas for 3 minutes until bright green. In a bowl, combine cooked peas, 1 cup ricotta, 1/2 cup mozzarella, 3 tbsp chopped mint, 2 minced garlic cloves, and 1/4 tsp salt. Mix until smooth.
- Step 3: Spoon filling into each shell using a spoon or piping bag. Arrange filled shells in a greased baking dish, cover with 2 cups pasta sauce, and sprinkle with remaining mozzarella and 1/4 cup grated parmesan. Bake at 375°F for 20 minutes until bubbly and golden.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spring Pea & Mint Ricotta Stuffed Shells take to make?
Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spring Pea & Mint Ricotta Stuffed Shells?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep jumbo pasta shells from drying out.
Can I substitute ingredients in Spring Pea & Mint Ricotta Stuffed Shells?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spring Pea & Mint Ricotta Stuffed Shells for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spring Pea & Mint Ricotta Stuffed Shells?
Italian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
