Ricotta Stuffed Shells with Spring Vegetables Recipe

Ricotta Stuffed Shells with Spring Vegetables: Your New Favorite Dinner

Spring is in the air, and what better way to celebrate than with a fresh, vibrant dish bursting with seasonal flavors? These Ricotta Stuffed Shells with Spring Vegetables are comfort food with a twist of sunshine. Perfect for an easy pasta dinner or as the star of your next vegetarian Italian feast, this recipe combines creamy ricotta, tender pasta, and crisp spring vegetables for a meal that’s as beautiful as it is delicious. 

Whether you’re hosting a small dinner party, feeding your family, or indulging in a solo cooking adventure, this recipe is a winner. Read on for everything you need to create this delightful dish—including easy step-by-step instructions, tips for perfection, and creative variations to suit every palate. 

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Ingredients for Ricotta Stuffed Shells with Spring Vegetables

This recipe keeps things simple yet delightful. Here’s what you’ll need to bring it to life, plus some potential substitutions for flexibility. 

For the Filling 

• 1 cup ricotta cheese (substitute vegan ricotta for a dairy-free option) 
• 1 cup shredded mozzarella cheese (part-skim or full-fat, your call!) 
• ¼ cup grated Parmesan cheese (optional but highly recommended for extra depth) 
• 1 egg (skip for a vegan version, though it helps bind the filling) 
• 1 teaspoon garlic powder 
• ½ teaspoon dried Italian seasoning 
• Salt and pepper to taste 

For the Vegetables 

• 1 cup chopped asparagus 
• 1 cup fresh peas (frozen works just as well if fresh isn’t available) 
• ½ cup thinly sliced spring onions or leeks 
• 1 cup diced zucchini 
• 1 tablespoon olive oil 

For the Pasta and Sauce 

• 1 box jumbo pasta shells (12 oz) 
• 2 cups marinara sauce (store-bought or homemade) 
• Fresh basil leaves for garnish 

Step-by-Step Instructions

Step 1: Prepare Your Pasta Shells 

1. Boil a large pot of salted water. 
2. Add the jumbo pasta shells and cook until just al dente (about 1-2 minutes less than the package instructions recommend). 
3. Drain and rinse under cool water to stop them from cooking further, and set aside. 

Step 2: Sauté the Spring Vegetables 

1. Heat olive oil in a large skillet over medium heat. 
2. Toss in the asparagus, zucchini, peas, and onions, and sauté until just tender and vibrant (about 3-4 minutes). 
3. Season lightly with salt and pepper, then set the mixture aside to cool slightly. 

Step 3: Mix the Ricotta Filling 

1. Combine ricotta, mozzarella, Parmesan, garlic powder, Italian seasoning, egg, salt, and pepper in a large bowl. 
2. Fold in the sautéed vegetables until evenly incorporated. 

Step 4: Stuff the Pasta Shells 

1. Preheat your oven to 375°F (190°C). 
2. Use a spoon or piping bag to fill each jumbo shell with the ricotta mixture. 
3. Spread a layer of marinara sauce across the bottom of a baking dish and arrange the stuffed shells on top. 

Step 5: Layer and Bake 

1. Pour the remaining marinara sauce over the shells. 
2. Sprinkle with more mozzarella or Parmesan for extra cheesy goodness. 
3. Cover with foil and bake for 20 minutes. 
4. Remove the foil and bake for another 10 minutes, or until bubbly and slightly golden. 

Step 6: Garnish and Serve 

• Once baked, garnish with fresh basil leaves and serve warm! 

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Tips and Tricks for Perfect Stuffed Shells

• Don’t overstuff the shells. A generous spoonful is enough to keep the filling intact. 
• Be sure to cook the shells al dente; they’ll continue to soften in the oven. 
• Use high-quality marinara sauce for the best flavor. A homemade batch can take this dish to the next level! 
• Want extra texture? Add toasted breadcrumbs or nuts as a crunchy topping. 

Variations to Suit Every Palate

• Vegan Version: Use vegan ricotta and mozzarella, skip the egg, and ensure your marinara sauce is plant-based. 
• Gluten-Free Option: Substitute jumbo gluten-free shells or large zucchini boats for the pasta. 
• Different Vegetables: Experiment with other seasonal veggies like bell peppers, spinach, or mushrooms. 

Serving Suggestions

Pair these stuffed shells with sides that complement their rich, creamy flavor. Here are a few ideas to complete your meal:

• A crisp arugula salad tossed with lemon and olive oil. 
• Garlic bread or a crusty baguette for dipping in the extra sauce. 
• A light, citrusy white wine or sparkling water with a twist of lime. 

Read More: Quick Summer Chicken Recipe with Fresh Vegetables

Bring Spring to Your Plate!

Ricotta Stuffed Shells with Spring Vegetables is not just a recipe; it’s an invitation to savor the best of nature’s bounty in every bite. Whether you’re a seasoned home cook or trying your hand at Italian cuisine for the first time, this dish is guaranteed to impress. 

Why wait? Head to your kitchen, gather the freshest ingredients, and create a plate of comfort and joy. And if you try this recipe, we’d love to see your creations! Tag us in your photos or leave a comment with your feedback. Happy cooking, and buon appetito! 

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