Okay, my beautiful kitchen comrades, get ready to have your minds absolutely BLOWN. I am about to introduce you to the pasta of your springtime dreams. I’m talking about Conchiglioni with ricotta and petits pois.
This isn’t just dinner. This is a celebration on a plate. It’s a hug in food form. Giant pasta shells cradling the creamiest, dreamiest ricotta filling, all dotted with sweet little peas and baked until golden perfection.
Come to Mama, you gorgeous, cheesy masterpiece! I am obsessed. And after you make this, you will be too. Let’s do this!
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 memory is burned into my taste buds forever. It was pure, simple joy.
When I got home, I knew I had to recreate that magic. After many (very delicious) attempts, I nailed it. This recipe brings that Roman sunshine right to your table.
It’s my ultimate happy food. Every single bite makes me smile. I know it will do the same for you.
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
Grab your market basket! We’re keeping things fresh and simple. The star players are the giant shells, the ricotta, and those perfect little peas.
Quality matters here, friends. Good ricotta makes all the difference. Trust me on this!
Let’s Get Your Ingredients Ready
Line everything up. It makes the whole process so smooth and fun. You’ll feel like a TV chef, I promise.
- 1 (12 oz) box Conchiglioni (jumbo pasta shells)
- 1 (15 oz) container whole milk ricotta cheese
- 1 cup freshly grated Parmesan cheese, divided
- 1 large egg
- 1 cup frozen petits pois (baby peas), thawed
- 1 lemon, for zest
- 1/4 cup fresh mint, finely chopped
- 1/4 cup fresh basil, finely chopped
- 3 cups of your favorite marinara sauce
- 1 cup shredded mozzarella cheese
- Salt and freshly ground black pepper, to taste
- Olive oil, for drizzling
Bringing This Recipe to Life (Step-by-Step)
Put on some fun music! Cooking this dish is a party. Follow these steps and you cannot fail. It’s foolproof magic.
- Preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish and give it a light coating of oil or non-stick spray.
- 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. We want them al dente! They’ll finish cooking in the oven. Drain and set aside.
- In a big mixing bowl, combine the ricotta, 3/4 cup of the Parmesan, the egg, peas, mint, basil, and the zest from that whole lemon. Season it generously with salt and pepper. Mix until it’s beautifully combined.
- Now, the fun part! Spread about 1 cup of the marinara sauce on the bottom of your baking dish. Take a shell in your hand and spoon in the ricotta filling. Get it in there! Place it snugly in the dish. Repeat with all the shells.
- Pour the rest of the sauce over the top of the stuffed shells. Sprinkle the mozzarella and the remaining 1/4 cup of Parmesan all over. Give it a final drizzle of olive oil for good luck.
- Cover the dish tightly with foil and bake for 20 minutes. Then, remove the foil and bake for another 10-15 minutes until the cheese is bubbly and gorgeous.
- Take it out and let it sit for 5 minutes. This is the hardest part, but it’s crucial! It lets everything settle into perfection.
Fun Variations to Try Next Time
Got leftovers or want to mix it up? Go for it! This recipe is your playground.
Swap the peas for chopped, cooked spinach or asparagus tips. Add some crispy pancetta or prosciutto to the filling for a salty punch. Use a spicy arrabbiata sauce instead of marinara if you like a little heat!
How to Store, Freeze, and Reheat
This makes amazing leftovers. The flavors get even better! Let it cool completely, then cover tightly. It’ll keep in the fridge for up to 4 days.
To freeze, assemble the unbaked dish. Wrap it super well in plastic and foil. It will keep for 2-3 months. Bake from frozen, just add 20-30 extra minutes covered.
Reheat individual portions in the microwave. For the whole dish, 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: 18g
- Saturated Fat: 9g
- Fiber: 5g
- Sugar: 8g
A Quick Q&A on This Recipe
Can I use a different pasta shape?
You can! If you can’t find Conchiglioni, large rigatoni or manicotti tubes work. But the giant shells are the best for holding all that creamy filling. They’re little edible treasure chests!
Do I have to use fresh herbs?
I really, really recommend it. Fresh mint and basil make this dish taste like springtime magic. Dried herbs just won’t give you that same bright, happy flavor. But in a pinch, use 1 tbsp each of dried.
Can I make this ahead of time?
Absolutely! Assemble the whole dish, cover it, and pop it in the fridge for up to a day before baking. You might need to add 5-10 extra minutes in the oven since it’ll be cold. Easy peasy!
There you have it, friends! My ultimate spring comfort food. It’s cheesy, it’s fresh, and it’s packed with so much love.
This dish is perfect for a family dinner or impressing your friends. It looks fancy but it’s so simple to make. That’s my favorite kind of recipe.
I am dying to hear how yours turns out! Please leave a comment and a rating below to let me know what you think! Did you add your own twist? Tell me everything!
