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Fresh Herb Ricotta Stuffed Shells Easy Spring Vegetable Recipe

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A light and vibrant stuffed pasta dish featuring jumbo shells filled with a creamy ricotta and fresh herb mixture, combined with tender spring vegetables and baked in marinara sauce. Perfect for a quick, seasonal, and comforting meal.

Ingredients

Scale
  • 20–24 jumbo pasta shells, cooked al dente
  • 1 ½ cups whole milk ricotta cheese
  • 2 tbsp finely chopped fresh basil
  • 2 tbsp finely chopped fresh parsley
  • 2 tbsp finely chopped fresh chives
  • ½ cup freshly grated Parmesan cheese
  • 1 cup asparagus tips, blanched and chopped
  • ¾ cup fresh or thawed peas
  • ½ cup finely chopped spinach (optional)
  • 2 cloves garlic, minced
  • 1 large egg, beaten
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 2 cups marinara sauce (homemade or store-bought)
  • Red pepper flakes, optional pinch

Instructions

  1. Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook for 9-11 minutes until al dente. Stir occasionally to prevent sticking. Drain and rinse under cold water. Set aside on a lightly oiled tray to avoid sticking.
  2. Blanch asparagus tips in boiling water for 1-2 minutes until bright green and tender-crisp. Drain and transfer to ice water to keep color. Drain again and chop into bite-sized pieces.
  3. In a skillet, sauté peas and spinach (if using) with olive oil and minced garlic over medium heat for 3-4 minutes until fragrant and wilted. Season with salt and pepper.
  4. In a mixing bowl, combine ricotta cheese, beaten egg, chopped fresh herbs, grated Parmesan, salt, and pepper. Fold in the sautéed vegetables gently. If mixture is too loose, add a tablespoon of breadcrumbs to bind.
  5. Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
  6. Stuff each pasta shell generously with the ricotta-vegetable filling and arrange seam side up in the baking dish.
  7. Spoon remaining marinara sauce over the shells to cover them.
  8. Cover the dish tightly with foil and bake for 25 minutes. Remove foil for the last 5 minutes to brown the top slightly.
  9. Let the dish rest for 5 minutes before serving.

Notes

Do not overcook pasta shells to prevent tearing. Use fresh herbs for best flavor. Blanch asparagus quickly to keep it crisp. Adding an egg helps bind the filling. Cover while baking to keep shells moist and uncover at the end for a golden finish. The filling can be prepared a day ahead to enhance flavors. For thicker sauce, stir in tomato paste before baking. Extra Parmesan can be sprinkled on top before serving.

Nutrition

Keywords: ricotta stuffed shells, spring vegetables, fresh herbs, easy pasta recipe, vegetarian, baked pasta, jumbo shells, seasonal recipe

Find it online: https://flurpchef.com/fresh-herb-ricotta-stuffed-shells-easy-spring-vegetable-recipe/