Ever feel like you want comfort food, but you need something lighter?

That was me one Thursday in early April — I’d just finished picking up the kids, the sun was out, and all I wanted was a plate of cozy pasta that didn’t leave me feeling weighed down.

That’s when this Spring Pea and Ricotta Stuffed Shells recipe was born.

It’s creamy, cheesy (but not too much), and loaded with bright green peas and fresh herbs — like a breath of fresh air wrapped in pasta. And the best part? It’s surprisingly simple to throw together, even on a weeknight.

If you’ve ever felt stuck between “I want pasta” and “I want to feel good after eating,” this is for you.

🍋 SPRING PEA & RICOTTA STUFFED SHELLS

Servings: 4-6
Prep Time: 15 minutes
Cook Time: 30 minutes

🧀 Ingredients:

• 20 jumbo pasta shells

• 1 cup ricotta cheese

• 1/2 cup cottage cheese (adds protein and creaminess!)

• 1 cup fresh or frozen peas (thawed if frozen)

• 1/3 cup grated Parmesan cheese

• Zest of 1 lemon

• 2 tbsp chopped fresh mint or basil (or both!)

• Salt & pepper to taste

• 1 1/2 cups marinara or light cream sauce (see tip below)

• Optional: Red pepper flakes for a gentle kick

🥣 Instructions:

1. Preheat oven to 375°F. Lightly grease a 9x13 baking dish.

2. Boil the shells until just al dente (about 8–9 minutes). Drain and set aside.

3. In a bowl, mix ricotta, cottage cheese, peas, Parmesan, lemon zest, herbs, and a pinch of salt and pepper.

4. Spoon the mixture into each shell — about 1 tablespoon per shell.

5. Spread a layer of sauce on the bottom of your baking dish. Nestle the stuffed shells on top. Spoon extra sauce over the shells.

6. Bake uncovered for 25–30 minutes, until bubbling and golden at the edges.

7. Sprinkle with a few extra herbs and more Parmesan, if you’re feeling fancy.

💡 Sarah’s Tips:

• Make it creamy: Mix a little Greek yogurt into your filling if you like it extra luscious.

• Low dairy option: Use almond ricotta and skip the Parm — still delish!

• Add protein: Toss in shredded chicken or white beans for a little boost.

• Make ahead: Assemble in the morning, refrigerate, and bake at dinner.

🌸 FLAVORFUL CONCLUSION

This dish is the kind of meal that makes you feel like you really did something — even if dinner was just 30 minutes and your kitchen is still messy.

The lemon, peas, and herbs bring such a refreshing twist to a classic baked pasta. And I swear, every time I make this, I feel a little more like the kind of mom who has it together (even if my socks don’t match).

If you’ve been looking for a spring-inspired dinner that’s healthy-ish, comforting, and totally family-approved, this is it.