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–+ servings
Lemony ricotta stuffed shells with peas and asparagus on a plate
Serine Milo

Lemony Ricotta Stuffed Shells with Peas & Asparagus

A delightful spring dish featuring creamy ricotta stuffed into pasta shells combined with sweet peas and tender asparagus, all brightened with a hint of lemon.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Filling
  • 12 large large pasta shells cooked according to package instructions
  • 1 cup ricotta cheese substitutes: cottage cheese or a vegan ricotta
  • ½ cup grated Parmesan cheese or nutritional yeast for a vegan version
  • 1 cup cooked peas frozen is fine; just thaw them
  • 1 cup asparagus trimmed and cut into bite-sized pieces
  • 1 whole lemon for zest and juice
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • to taste Salt and pepper for seasoning
  • to taste Fresh basil or parsley for garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine the ricotta, half of the Parmesan, peas, asparagus, minced garlic, lemon zest, juice, and a sprinkle of salt and pepper. Mix well until everything is evenly coated.
  3. Scoop a spoonful of the ricotta mixture into each cooked shell and arrange the stuffed shells in a greased baking dish.
  4. Drizzle olive oil over the shells, sprinkle the remaining Parmesan, and season with a touch more salt and pepper.
Baking
  1. Cover the dish with foil and bake for about 20 minutes.
  2. Remove the foil and let them bake for an additional 10 minutes until golden and bubbly.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 6gSodium: 350mgFiber: 3gSugar: 2g

Notes

These shells store well in the refrigerator for leftovers and can be reheated. For variations, consider adding sautéed mushrooms or spinach. For a vegan version, use plant-based ricotta and skip the cheese.

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