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Creamy Spring Pea Ricotta Stuffed Shells with Brown Butter Sage

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A comforting and fresh pasta dish featuring jumbo shells stuffed with a creamy ricotta and spring pea filling, topped with a nutty brown butter sage sauce. Perfect for spring or any time you want a light yet indulgent meal.

Ingredients

Scale
  • About 20 jumbo pasta shells
  • 1 ½ cups (375g) ricotta cheese, whole milk or part-skim
  • 1 cup (150g) fresh or frozen spring peas, lightly steamed if frozen
  • ½ cup (50g) grated Parmesan cheese, plus extra for topping
  • 1 large egg, room temperature
  • About 15 fresh sage leaves, whole and washed
  • 6 tablespoons (85g) unsalted butter
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil, for drizzling the baking dish
  • Optional: 1 cup (240ml) marinara or fresh tomato sauce

Instructions

  1. Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook 10-12 minutes until al dente. Stir gently to avoid sticking. Drain and drizzle with olive oil to prevent sticking; set aside to cool slightly.
  2. If using frozen peas, steam or blanch for 2-3 minutes until tender but bright green. Drain and puree in a food processor or blender until smooth but still textured. Alternatively, mash with a fork for chunkier texture.
  3. In a large mixing bowl, combine ricotta, pureed peas, grated Parmesan, minced garlic, and egg. Season with salt and pepper. Mix gently until well combined but not overworked.
  4. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
  5. Stuff each cooked shell generously with the ricotta and pea mixture. Arrange shells snugly in the baking dish without crowding.
  6. In a skillet over medium heat, melt butter. Cook, swirling occasionally, until butter turns golden brown and smells nutty (3-5 minutes). Add sage leaves and fry until crisp, about 1 minute. Remove from heat.
  7. Drizzle brown butter sage sauce evenly over stuffed shells. Optionally spoon marinara sauce around shells for extra moisture.
  8. Bake uncovered for 20 minutes until heated through and bubbly.
  9. Let rest 5 minutes before serving. Garnish with extra Parmesan and fresh sage leaves if desired.

Notes

Brown butter can burn quickly; watch for a nutty aroma and golden color. Remove sage leaves as soon as crisp to avoid bitterness. Do not overmix the filling once egg is added to maintain creamy texture. Toss cooked shells with olive oil to prevent sticking. Cover baking dish with foil for first 15 minutes if shells risk drying out, then uncover to brown tops. Save some brown butter sauce for drizzling at serving.

Nutrition

Keywords: ricotta stuffed shells, spring peas, brown butter sage, pasta recipe, easy dinner, vegetarian pasta, comfort food

Find it online: https://novanosh.com/creamy-spring-pea-ricotta-stuffed-shells-easy-brown-butter-sage-recipe/