Give it up, my sweet friend! You cannot resist the temptation of this recipe. I’m talking about Conchiglioni with ricotta and petits pois. It’s a hug on a plate, a springtime celebration, and my current food obsession all rolled into one. If you love a rich, creamy pasta, you must try my creamy beef and shells next.
Those giant pasta shells are just begging to be stuffed. They’re little edible pockets of pure joy. And when you fill them with creamy ricotta and sweet little peas? Come to Mama! It’s a match made in heaven.
This dish is my ultimate spring fling. It feels fancy but is secretly so simple. It’s the perfect centerpiece for a dinner party. Or just a very, very good Tuesday night. Let’s make it together!
Recipe Overview
- Cuisine: Italian-Inspired
- Category: Main Course
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4-6 people
Do You Love This Recipe Too?
I fell head over heels for this dish on a trip to Rome. Not in a fancy restaurant, but in a tiny, noisy trattoria run by a nonna. She brought out this steaming dish, and the whole table went quiet.
It was love at first bite. The creamy filling, the pop of pea, the tender pasta. I came home and made it five times in two weeks. I just couldn’t get enough! Now, it’s my go-to for feeling that little bit of Italian sunshine at home.
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!
My Shopping List for This Recipe
Okay, team! Let’s grab our baskets. This recipe is all about fresh, simple ingredients that sing together. The star is the ricotta, so try to find a good, fresh one if you can. It makes all the difference. For another fantastic ricotta-based dish, check out this bright and zesty lemon ricotta pasta.
Let’s Get Your Ingredients Ready
Here’s everything you’ll need. Get it all out on the counter. Trust me, it makes the process so much smoother and more fun. Let’s do this!
- 1 pound (about 450g) Conchiglioni (jumbo pasta shells)
- 15 ounces (about 425g) whole milk ricotta cheese
- 1 cup (about 150g) petits pois (small peas), thawed if frozen
- 1 large egg
- 1 cup (about 100g) grated Parmesan cheese, plus extra for serving
- 1/2 cup (about 50g) grated mozzarella cheese
- 1 lemon, for zest
- 1/4 cup fresh mint leaves, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 3 cups (about 700ml) of your favorite marinara sauce
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
Bringing This Recipe to Life (Step-by-Step)
This is the fun part! We’re going to build layers of flavor. Don’t stress about stuffing each shell perfectly. A little mess is part of the charm. Ready? Let’s cook!
- Preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish and spread a thin layer of marinara sauce on the bottom.
- Bring a huge pot of well-salted water to a boil. Cook the conchiglioni for 2-3 minutes LESS than the package says. We want them very al dente! They’ll finish cooking in the oven. Drain and let them cool slightly.
- While the pasta cooks, make the magic filling. In a big bowl, mix the ricotta, egg, 3/4 cup of the Parmesan, the mozzarella, peas, mint, and parsley. Grate in the zest of the whole lemon. Season generously with salt and pepper. Mix until it’s all beautifully combined.
- Now, let’s stuff! Use a spoon or your fingers (my preferred method!) to fill each pasta shell with the ricotta mixture. Place them snugly, opening side up, in your sauced baking dish.
- Pour the remaining marinara sauce over all the stuffed shells. Sprinkle the last 1/4 cup of Parmesan over the top. This will create the most gorgeous, crispy, cheesy crust.
- Cover the dish tightly with foil and bake for 20 minutes. Then, remove the foil and bake for another 10-15 minutes until the top is golden and the sauce is bubbling happily.
- Take it out and let it sit for 5 minutes. This is crucial! It lets everything settle so your first bite is perfect. Then, dig in!
Fun Variations to Try Next Time
Once you’ve mastered the classic, play around! This recipe is a fantastic canvas. Here are a few of my favorite twists.
Meat Lover’s Dream: Add some cooked, crumbled Italian sausage or ground beef to the ricotta filling. It adds a hearty, savory punch.
Green Goddess: Swap the peas for chopped, cooked spinach or kale. Squeeze all the water out first! It’s a great way to pack in extra greens.
Herb Swap: Not a mint fan? Use all parsley, or add some fresh basil or dill. Different herbs can totally change the vibe!
How to Store, Freeze, and Reheat
This makes amazing leftovers! The flavors get even better the next day. Here’s how to keep the magic alive.
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until hot. You can also microwave single portions.
To freeze, assemble the dish but do not bake it. Cover it very well with plastic wrap and then foil. Freeze for up to 2 months. Bake from frozen, covered, adding about 20-30 extra minutes to the baking time.
NUTRITION INFORMATION
- Calories: ~480 (per serving, serves 6)
- Carbohydrates: 55g
- Protein: 25g
- Fat: 18g
- Saturated Fat: 8g
- Fiber: 5g
- Sugar: 8g
A Quick Q&A on This Recipe
Can I use a different pasta shape?
Absolutely! If you can’t find conchiglioni, large rigatoni or manicotti tubes work in a pinch. The jumbo shells are just so fun, though!
My ricotta filling seems too wet. Help!
No worries! If your ricotta is very moist, let it drain in a fine-mesh sieve for 15 minutes before mixing. You can also add an extra tablespoon of Parmesan to help soak up moisture.
Do I have to use fresh herbs?
Fresh herbs really brighten this dish. But in a pinch, you can use 1-2 teaspoons of dried Italian seasoning. The flavor will be different, but still delicious!
And there you have it! My ultimate spring comfort food. It’s creamy, it’s fresh, and it brings everyone to the table with a smile. If you’re looking for a heartier, meat-centric skillet meal to balance things out, my garlic butter steak and potatoes skillet is always a winner.
I’m telling you, this dish is a total crowd-pleaser. It has never let me down. Making it always feels like a little party in my kitchen. I hope it brings that same joy to yours.
I am dying to know how yours turns out! Did you add a twist? Did your family go crazy for it? Please leave a comment and a rating below to let me know what you think! Let’s chat pasta!
