When the sun starts shining just a bit brighter and fresh vegetables flood the local markets, my cravings shift towards lighter, more vibrant meals. That’s when I discovered the joy of Lemony Ricotta Stuffed Shells with Peas & Asparagus—a dish that perfectly captures the essence of summer dining. Picture this: each large pasta shell cradling a creamy ricotta filling infused with zesty lemon, all topped off with sweet peas and tender asparagus. It’s a burst of flavor and color that feels like a celebration on your plate!
Whether you’re hosting a gathering or simply looking to elevate your weeknight dinner, these stuffed shells are a crowd-pleaser that proves vegetarian cuisine can be both satisfying and delicious. Trust me—one bite of these refreshing delights, drizzled with olive oil and rich basil pesto, will leave you craving more. So, let’s dive into this delightful recipe that’s sure to bring joy to your summer table!
Why will you love Lemony Ricotta Stuffed Shells with Peas & Asparagus?
Vibrant Colors: The dish is a feast for the eyes, showcasing bright greens and sunny yellows that scream summer!
Creamy Delight: The rich ricotta and zesty lemon filling create an velvety texture and fresh flavor explosion.
Healthful Goodness: Packed with fresh vegetables like peas and asparagus, it’s a nutritious option that doesn’t skimp on taste.
Quick and Easy: You can whip up this delightful recipe in under an hour, perfect for busy weeknights or last-minute gatherings.
Crowd-Pleasing Appeal: Loved by both vegetarians and meat-lovers alike, it’s a guaranteed hit that will leave everyone asking for seconds.
Lemony Ricotta Stuffed Shells Ingredients
• Get ready for a burst of flavor!
For the Shells
- Large Pasta Shells – Essential for holding that creamy filling; consider manicotti if you can’t find them.
- Butter – Adds a rich flavor; swap for olive oil for a lighter touch.
For the Filling
- Ricotta Cheese (15-ounce container) – The creamy base; cottage cheese is a lower-fat alternative.
- Pecorino Romano (1/3 cup) – Adds a salty, nutty kick; Parmesan can be used if preferred.
- Lemon (zest and juice) – Infuses brightness and acidity; lime juice works as a good substitute.
- Salt and Pepper – Enhance overall flavor; adjust according to your taste.
For the Veggies
- Fresh Peas – Brings sweetness and color; frozen peas work well if fresh are unavailable.
- Asparagus – Offers a lovely crunch; green beans or zucchini make for great substitutes.
For Drizzling and Garnishing
- Olive Oil – Essential for moisture and flavor enhancement.
- Basil Pesto – Provides aromatic depth; omit for a dairy-free alternative.
- Fresh Basil Leaves – Optional garnish for that fresh finish and vibrant presentation.
How to Make Lemony Ricotta Stuffed Shells
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Cook the Pasta: Begin by boiling a large pot of salted water. Cook large pasta shells according to package instructions until al dente, then drain and set them open side up on a tray to cool.
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Sauté Vegetables: In a large skillet, melt 2 tablespoons of butter over medium heat. Add fresh peas and chopped asparagus; season with salt and pepper. Sauté for 3-4 minutes until tender but still vibrant, then remove from heat.
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Make the Filling: In a medium bowl, stir together 15 ounces of ricotta, 1/3 cup of pecorino romano, lemon zest, and a pinch of salt and pepper. Mix until smooth and creamy, ensuring all ingredients are well combined.
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Stuff the Shells: Fill each cooked pasta shell generously with the ricotta mixture, ensuring each shell is packed with that creamy goodness.
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Assemble and Serve: On a serving platter, arrange the stuffed shells. Top with the sautéed peas and asparagus. Drizzle with fresh lemon juice, olive oil, and basil pesto for an added burst of flavor. Garnish with fresh basil leaves for a pop of color before serving.
Optional: Serve with a light salad or garlic bread for a delightful meal experience.
Exact quantities are listed in the recipe card below.
Expert Tips for Lemony Ricotta Stuffed Shells
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Cook Al Dente: Make sure your pasta shells are cooked just until al dente to prevent them from getting mushy once stuffed and baked.
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Prep Ahead: For a speedy dinner, prepare the ricotta filling a day in advance. This allows the flavors to meld beautifully, making assembly a breeze.
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Season Generously: Don’t forget to season the filling and vegetables adequately at every step. Proper seasoning enhances the flavor of the Lemony Ricotta Stuffed Shells.
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Experiment with Greens: If you can’t find asparagus, feel free to swap in spinach or zucchini for a different texture while keeping it fresh and vibrant.
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Presentation Matters: Garnish with fresh basil leaves and a drizzle of olive oil just before serving. A beautiful presentation makes this dish even more appetizing.
Storage Tips for Lemony Ricotta Stuffed Shells
Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. They’ll retain their creamy texture while being safely preserved.
Freezer: If you wish to freeze the Lemony Ricotta Stuffed Shells, place them in a freezer-safe container, without the pesto, for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: To reheat, gently warm in the microwave or bake in the oven at 350°F (175°C) for about 15-20 minutes. Drizzle a bit of olive oil to keep them moist.
Wrapping: If you plan to freeze them, wrap individual shells in plastic wrap for easy servings later on, ensuring they’re tightly sealed to prevent freezer burn.
What to Serve with Lemony Ricotta Stuffed Shells with Peas & Asparagus?
Crafting the perfect meal around these stuffed shells elevates your dining experience to new heights of flavor and freshness.
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Garlic Bread: The perfect side to soak up any extra creamy filling and lemony sauce, making every bite a delight.
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Mixed Green Salad: A refreshing salad with a light vinaigrette adds a crisp contrast, balancing the creaminess of the dish beautifully.
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Grilled Vegetables: Roasted zucchini and bell peppers bring out the summer essence, adding depth and color while complementing the shells.
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Lemonade or Iced Tea: A chilled glass of homemade lemonade or refreshing iced tea enhances the summery vibe, creating a truly uplifting meal.
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Caprese Skewers: Fresh mozzarella, cherry tomatoes, and basil drizzled with balsamic glaze create a vibrant starter that harmonizes with the flavors of the main dish.
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Fruit Sorbet: A light, zesty sorbet makes an ideal dessert, cleansing the palate and leaving a refreshing finish to your summer feast.
Elevate your gathering or weeknight dinner with these delightful pairings that enhance the joy of your Lemony Ricotta Stuffed Shells.
Lemony Ricotta Stuffed Shells Variations
Feel free to let your creativity shine in the kitchen with these delicious tweaks to the classic recipe!
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Spinach Swap: Replace asparagus with fresh spinach for a delightful earthy taste and vibrant color.
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Herb Boost: Add fresh dill or parsley to the ricotta mixture for an aromatic twist that brightens every bite.
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Creamy Dream: Substitute half of the ricotta with mascarpone for an even creamier filling that elevates the dish to new heights.
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Nutty Flavor: Mix in some toasted pine nuts or walnuts for an added crunch that enhances the texture and depth.
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Cheesy Upgrade: Use a mix of goat cheese with ricotta for a tangy flavor that’s simply irresistible.
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Seafood Surprise: Fold in cooked shrimp or crab meat for a luxury seafood version that transforms the dish into a special treat.
In every variation, the essence of summer and the celebration of flavors still shine through, making your meal truly memorable. Enjoy experimenting!
Make Ahead Options
These Lemony Ricotta Stuffed Shells with Peas & Asparagus are a perfect solution for busy weeknights or gatherings when you need to save time! You can prepare the ricotta filling and sauté the vegetables up to 24 hours in advance, storing them in airtight containers in the refrigerator to maintain their freshness. The cooked pasta shells can also be prepped ahead by laying them out individually to prevent sticking. When you’re ready to serve, simply stuff the shells, arrange them on a platter, and follow up with a drizzle of olive oil, fresh lemon juice, and basil pesto. You’ll have a vibrant and delicious meal ready with minimal effort, just as flavorful as if you made them fresh!
Lemony Ricotta Stuffed Shells with Peas & Asparagus Recipe FAQs
What type of pasta shells should I use for this recipe?
Absolutely! Large pasta shells are perfect for holding the creamy ricotta filling. If you can’t find them, manicotti works just as well. The key is to choose a pasta shape that can securely contain the delicious stuffing.
How should I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They’ll stay fresh and maintain that creamy texture. When you’re ready to enjoy them again, gently reheat them in the microwave or oven.
Can I freeze the Lemony Ricotta Stuffed Shells?
Absolutely! To freeze your stuffed shells, place them in a freezer-safe container without the basil pesto on top, and they will last for up to 2 months. When you’re ready to eat, thaw them in the fridge overnight and reheat gently in the oven at 350°F (175°C) for about 15-20 minutes. A little drizzle of olive oil before reheating will keep them moist!
What if my ricotta filling is too watery?
Very! If your filling seems watery, try using a cheese cloth to drain the ricotta for about 30 minutes before mixing it with the other ingredients. This will help achieve a thicker, creamier consistency. Additionally, make sure you’re using whole-milk ricotta for the best results—it has a richer texture and flavor.
Is this dish suitable for dietary restrictions?
Of course! This recipe is vegetarian and can be modified for lactose intolerances by swapping the ricotta cheese with a dairy-free alternative like cashew cheese or silken tofu blended with lemon juice for a creamy texture. Just double-check your pesto choice to ensure it meets your dietary needs.
How should I select fresh vegetables like peas and asparagus?
When you’re picking out fresh peas, look for bright green, plump pods with no dark spots. For asparagus, choose stalks that are firm to the touch and have tightly closed tips. They should be vibrant and crisp, ideally around a quarter-inch in thickness for the best crunch and flavor in your stuffed shells.
Delicious Lemony Ricotta Stuffed Shells with Peas & Asparagus
Ingredients
Equipment
Method
- Cook the Pasta: Begin by boiling a large pot of salted water. Cook large pasta shells according to package instructions until al dente, then drain and set them open side up on a tray to cool.
- Sauté Vegetables: In a large skillet, melt 2 tablespoons of butter over medium heat. Add fresh peas and chopped asparagus; season with salt and pepper. Sauté for 3-4 minutes until tender but still vibrant, then remove from heat.
- Make the Filling: In a medium bowl, stir together 15 ounces of ricotta, 1/3 cup of pecorino romano, lemon zest, and a pinch of salt and pepper. Mix until smooth and creamy, ensuring all ingredients are well combined.
- Stuff the Shells: Fill each cooked pasta shell generously with the ricotta mixture, ensuring each shell is packed with that creamy goodness.
- Assemble and Serve: On a serving platter, arrange the stuffed shells. Top with the sautéed peas and asparagus. Drizzle with fresh lemon juice, olive oil, and basil pesto for an added burst of flavor. Garnish with fresh basil leaves for a pop of color before serving.