Okay, my beautiful food people, listen up! I have found it. The pasta recipe that makes my heart do a little happy dance every single time. I’m talking about Conchiglioni with ricotta and petits pois. Come to Mama! If you love a rich, meaty pasta, you have to try our creamy beef and shells next.
This isn’t just pasta. It’s a party on a plate. Giant, gorgeous shells cradling the dreamiest, creamiest, brightest filling you can imagine. It’s springtime in a baking dish, and you are going to flip for it.
If you’re tired of the same old spaghetti, this is your wake-up call. We’re making magic today. Let’s get into it!
Recipe Overview
- Cuisine: Italian-Inspired
- Category: Main Course
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Servings: 4-6 hungry humans
Do You Love This Recipe Too?
I first had this at a tiny trattoria in Rome. One bite and I was a goner. I literally asked the waiter for a pen to scribble notes on a napkin.
Back home, I made it my mission to recreate that joy. Now, it’s my ultimate comfort food with a springtime twist. It feels fancy but is so simple to put together.
Every time I pull that bubbly, cheesy dish from the oven, I’m transported. It’s pure, unadulterated happiness. I know you’ll feel the same!
My Shopping List for This Recipe
This dish is all about a few fantastic ingredients singing in harmony. Freshness is key here, friends!
You’ll want to grab some beautiful conchiglioni shells, the best ricotta you can find, and sweet little peas. That’s the core of the magic. For another fantastic ricotta-based dish, our lemon ricotta pasta is a must-make.
Let’s Get Your Ingredients Ready
Gather everything before you start. It makes the whole process a breeze, I promise. Here’s your treasure map:
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 pound (about 450g) conchiglioni (jumbo pasta shells)
- 2 cups (about 500g) whole-milk ricotta cheese
- 1 1/2 cups (about 200g) frozen petits pois (baby peas), thawed
- 1 cup (about 100g) grated Parmesan cheese, plus more for serving
- 1 large lemon (we need the zest and the juice!)
- 1 large egg
- 1/4 cup fresh mint leaves, finely chopped
- 3 cloves garlic, minced
- 3 cups of your favorite marinara or simple tomato sauce
- 1 cup (about 110g) shredded mozzarella cheese
- Salt and freshly ground black pepper
- Olive oil, for drizzling
Bringing This Recipe to Life (Step-by-Step)
Put on some fun music. This is where the fun begins! Follow these steps and you cannot fail.
- Preheat your oven to 375°F (190°C). Get a big pot of salted water boiling for the pasta.
- Cook the conchiglioni according to the package, but stop 2 minutes short of al dente. They’ll finish cooking in the oven. Drain and let them cool slightly so you can handle them.
- While the pasta cooks, make the filling. In a big bowl, mix the ricotta, 1 cup of the thawed peas, 1/2 cup of the Parmesan, the egg, mint, lemon zest, and a big squeeze of lemon juice. Season it really well with salt and pepper. Give it a taste—it should be bright and delicious!
- Spread one cup of the tomato sauce on the bottom of a 9×13 inch baking dish.
- Now, the fun part! Take a shell in your hand. Spoon a heaping tablespoon of the ricotta filling into it. Place it filling-side up in the dish. Repeat with all the shells. They should be cozy in there!
- Spoon the remaining sauce over and around the stuffed shells. Scatter the mozzarella and the rest of the Parmesan over the top. Sprinkle the last 1/2 cup of peas over everything for little pops of green.
- Drizzle a little olive oil over the top. Bake for 25-35 minutes, until the cheese is golden and everything is bubbling beautifully.
- Let it sit for 5 minutes after baking. This is the hardest part, but it lets everything set. Then, dig in!
Fun Variations to Try Next Time
Got the basics down? Let’s play! Here are some easy twists for your next batch.
Swap the peas for chopped, roasted asparagus tips. It’s another amazing spring veggie that works perfectly.
Add a layer of flavor with some cooked Italian sausage or crispy pancetta mixed into the ricotta filling. So good!
Use a different herb. Basil or chives would be lovely if you’re not a mint person. Make it your own!
How to Store, Freeze, and Reheat
Leftovers? Lucky you! They keep like a dream.
Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave, or cover the whole dish with foil and warm in a 350°F oven until hot.
To freeze, assemble the unbaked dish, wrap it tightly in plastic and foil, and freeze for up to 2 months. Bake from frozen, adding 15-20 minutes to the baking time.
NUTRITION INFORMATION
- Calories: ~520 kcal
- Carbohydrates: 58g
- Protein: 28g
- Fat: 20g
- Saturated Fat: 11g
- Fiber: 6g
- Sugar: 8g
*This is an estimate per serving. Values can vary based on specific ingredients used.
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 in a pinch. But the giant shells are the best for holding all that creamy filling. Hunt them down!
Do I have to use mint?
No way! I love the fresh, bright kick it gives, but I know it’s not for everyone. Basil is a classic and perfect substitute. Or just use some flat-leaf parsley.
Why undercook the pasta?
This is the secret to perfect texture! If you cook the pasta all the way first, it can get mushy in the oven. Undercooking lets it soak up the sauce and finish cooking to al dente perfection.
There you have it! My absolute favorite spring pasta dish. It’s creamy, cheesy, fresh, and so satisfying.
Making this feels like giving your family or friends a giant, delicious hug. It’s that special. I am so excited for you to try it. If you’re looking for a hearty, one-pan meal to round out your week, this garlic butter steak and potatoes skillet is always a winner.
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!
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