Conchiglioni with ricotta and petits pois Recipe

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 it’s about to become your new favorite thing. If you’re a fan of rich, comforting pasta dishes, you absolutely must try my creamy beef and shells next.

I am obsessed. Truly, madly, deeply. Those giant pasta shells are little edible treasure chests. We’re stuffing them with the dreamiest, creamiest ricotta filling. Then, we’re tucking sweet little peas into every nook. It’s pure magic.

This dish is spring on a fork. It’s bright, it’s comforting, and it looks like you spent all day in the kitchen. Spoiler: you totally didn’t. This is our little secret. Ready to make some magic together? Let’s go!

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 first had this at a tiny trattoria in Rome. The sun was shining, the wine was flowing, and this plate arrived. One bite and my eyes literally rolled back in my head. It was that good.

I came home on a mission. I had to recreate that feeling. After many (very delicious) trials, I nailed it. This recipe brings that Roman sunshine right to your kitchen table. Every time I make it, I’m transported back. Food memories are the best, aren’t they?

My Shopping List for This Recipe

Okay, team! Let’s talk ingredients. This is where the fun begins. We want fresh, simple, beautiful things. The star players are ricotta, peas, and those amazing giant shells.

Quality matters here. Get the best ricotta you can find. It makes all the difference. I promise. For another fantastic recipe that highlights ricotta’s creamy magic, check out this bright and zesty lemon ricotta pasta.

Let’s Get Your Ingredients Ready

Gather everything before you start. It makes the process so smooth and fun. No running to the pantry mid-stuff!

• 1 (12-ounce) box Conchiglioni (jumbo pasta shells)
• 1 (15-ounce) container whole milk ricotta cheese
• 1 cup freshly grated Parmesan cheese, plus more for serving
• 1 large egg
• 1 1/2 cups frozen petits pois (small peas), thawed
• 1/4 cup fresh basil, chopped, plus more for garnish
• 1 lemon, for zesting
• 3 cups of your favorite marinara sauce
• 1 cup shredded mozzarella cheese
• Salt and freshly ground black pepper
• Olive oil, for drizzling

Bringing This Recipe to Life (Step-by-Step)

Here we go! This is the fun part. Put on some music, pour yourself a drink, and let’s cook. Follow these steps and you’ll have a masterpiece.

1. 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. This stops the shells from sticking and adds flavor.
2. Bring a huge pot of well-salted water to a boil. Cook the Conchiglioni shells for about 2-3 minutes LESS than the package says. We want them very al dente so they hold their shape for stuffing. Drain and let them cool slightly.
3. While the pasta cooks, make the filling. In a big bowl, mix the ricotta, 1 cup of Parmesan, the egg, 1 cup of the peas, chopped basil, and the zest from half the lemon. Season it really well with salt and pepper. Mix until it’s beautifully combined.
4. Now, let’s stuff! Use a spoon or your hands (I use my hands!) to fill each pasta shell with the ricotta mixture. Place each stuffed shell snugly into your sauced baking dish. Repeat until all your filling is gone.
5. Pour the remaining marinara sauce over all the stuffed shells. Sprinkle the top with the mozzarella cheese and the remaining 1/2 cup of peas. Give it a final drizzle of olive oil and a crack of black pepper.
6. Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for another 10-15 minutes, until the cheese is bubbly and golden. Let it sit for 5 minutes before serving—this is crucial for setting!

Fun Variations to Try Next Time

Made it once? Amazing! Now let’s play. This recipe is a fantastic canvas for your own ideas.

Recipe

Conchiglioni with ricotta and petits pois Recipe

Make Conchiglioni with ricotta and petits pois Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Jennifer McDonallds

Prep: 20 min | Cook: 30 min | Total: 50 min

Serves: - 4 + bites

★ Rate 🖨 Print

Let’s Get Your Ingredients Ready

• 1 (12-ounce) box Conchiglioni (jumbo pasta shells)
• 1 (15-ounce) container whole milk ricotta cheese
• 1 cup freshly grated Parmesan cheese, plus more for serving
• 1 large egg
• 1 1/2 cups frozen petits pois (small peas), thawed
• 1/4 cup fresh basil, chopped, plus more for garnish
• 1 lemon, for zesting
• 3 cups of your favorite marinara sauce
• 1 cup shredded mozzarella cheese
• Salt and freshly ground black pepper
• Olive oil, for drizzling

Bringing This Recipe to Life (Step-by-Step)

1

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. This stops the shells from sticking and adds flavor.

2

Bring a huge pot of well-salted water to a boil. Cook the Conchiglioni shells for about 2-3 minutes LESS than the package says. We want them very al dente so they hold their shape for stuffing. Drain and let them cool slightly.

3

While the pasta cooks, make the filling. In a big bowl, mix the ricotta, 1 cup of Parmesan, the egg, 1 cup of the peas, chopped basil, and the zest from half the lemon. Season it really well with salt and pepper. Mix until it’s beautifully combined.

4

Now, let’s stuff! Use a spoon or your hands (I use my hands!) to fill each pasta shell with the ricotta mixture. Place each stuffed shell snugly into your sauced baking dish. Repeat until all your filling is gone.

5

Pour the remaining marinara sauce over all the stuffed shells. Sprinkle the top with the mozzarella cheese and the remaining 1/2 cup of peas. Give it a final drizzle of olive oil and a crack of black pepper.

6

Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for another 10-15 minutes, until the cheese is bubbly and golden. Let it sit for 5 minutes before serving—this is crucial for setting!

Notes

Enjoy your homemade Conchiglioni with ricotta and petits pois Recipe!

Nutrition Information

Calories: ~450 per serving

Carbohydrates: 45g

Protein: 25g

Fat: 20g

Saturated Fat: 10g

Fiber: 5g

Sugar: 8g

Did You Make This?

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Try adding some cooked, crumbled Italian sausage or chopped spinach (squeezed dry) to the ricotta filling. For a richer twist, stir a tablespoon of mascarpone into the ricotta mix. You won’t regret it!

How to Store, Freeze, and Reheat

Got leftovers? Lucky you! Let the baked dish cool completely. Store it covered in the fridge for up to 3 days.

To freeze, assemble the unbaked dish but skip the mozzarella topping. Wrap it tightly. It’ll keep for 2 months. Bake from frozen, adding the cheese in the last 15 minutes. To reheat, cover with foil and warm in a 350°F oven until hot all the way through.

NUTRITION INFORMATION

• Calories: ~450 per serving
• Carbohydrates: 45g
• Protein: 25g
• Fat: 20g
• Saturated Fat: 10g
• Fiber: 5g
• Sugar: 8g

A Quick Q&A on This Recipe

Can I use fresh peas instead of frozen?

Absolutely! If you have fresh spring peas, blanch them for a minute in boiling water first. Then, toss them in. They’ll be incredible. Frozen are just so convenient and work perfectly.

My shells keep breaking when I stuff them. Help!

No stress! This usually means we cooked them a touch too long. Next time, shave another minute off the boil. For now, just patch them together in the dish. The sauce and cheese will glue it all back into deliciousness.

What should I serve with this?

I love a simple, crisp green salad with a lemon vinaigrette. It cuts through the richness perfectly. Some crusty bread for mopping up sauce is also non-negotiable in my house! If you’re looking for a hearty, one-pan main course to pair with that salad, my garlic butter steak and potatoes skillet is always a crowd-pleaser.

And there you have it! My ultimate spring pasta love story. This dish has so much personality. It’s fun to make, even more fun to eat, and it always, always impresses.

I live for your kitchen adventures. Making this recipe your own is the whole point. So tell me, did you add the extra mascarpone? Did your family go crazy for 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!