Lemony Ricotta Stuffed Shells with Peas & Asparagus
Jumbo pasta shells filled with creamy lemon-infused ricotta, sweet peas, and tender asparagus, baked in a light garlicky cream sauce. Fresh, herby, and comforting without feeling heavy — a beautiful winter-to-spring Mediterranean dish.
Prep: 25 minutes
Bake: 25 minutes
Total: ~50 minutes
Serves: 4–5
Ingredients
Pasta
20–24 jumbo pasta shells
Salted water for boiling
Lemony Ricotta Filling
1½ cups whole-milk ricotta
½ cup grated parmesan
Zest of 1 large lemon
1 tbsp lemon juice
1 egg
1 garlic clove, finely grated
¼ tsp nutmeg
Salt & black pepper
2 tbsp chopped parsley or basil
Vegetables
1 cup asparagus, cut into 1-inch pieces
¾ cup green peas
Light Cream Sauce
1 tbsp olive oil
1 tbsp butter
2 garlic cloves, minced
1 cup milk or light cream
½ cup vegetable broth
¼ tsp oregano
Salt & pepper
Topping
¾ cup shredded mozzarella
Extra parmesan for finishing
Instructions
1. Cook the Shells
Boil shells in salted water until just al dente.
Drain and lay on a tray so they don’t stick.
2. Prepare Vegetables
Blanch asparagus and peas in boiling water for 2 minutes.
Drain and cool immediately (keeps color bright).
3. Make the Ricotta Filling
In a bowl, mix ricotta, parmesan, lemon zest, lemon juice, egg, garlic, nutmeg, salt, pepper, and herbs.
Fold in peas and asparagus gently.
4. Make the Sauce
Heat olive oil + butter in a pan.
Add garlic → sauté 30 seconds.
Add milk, broth, oregano, salt, and pepper.
Simmer gently for 3–4 minutes (do not thicken too much).
5. Assemble
Preheat oven to 190°C (375°F).
Spread sauce in the bottom of a baking dish.
Fill shells generously with ricotta mixture.
Arrange in dish.
Top with mozzarella and extra parmesan.
6. Bake
Bake uncovered for 22–25 minutes until bubbling and lightly golden.
Finish with extra lemon zest and herbs.
Serving Suggestions
Simple arugula salad with lemon vinaigrette
Garlic bread or focaccia
Roasted cherry tomatoes on the side
Chef Tips
Use whole-milk ricotta for the creamiest texture.
Add spinach if asparagus isn’t available.
For extra winter comfort → add a spoon of mascarpone to the filling.
Make ahead: assemble, cover, refrigerate up to 24 hours, then bake.
Frequently Asked Questions
Can I make this vegetarian?
Yes — it already is.
Can I freeze it?
Yes — freeze before baking; bake from frozen with extra 10–15 minutes.
Can I make it lighter?
Use low-fat ricotta and milk instead of cream.
Nutritional Information
Calories: 410
Protein: 20 g
Carbs: 38 g
Fat: 19 g