The cozy, springtime creamy baked pasta you didn’t know you needed
If you’re craving something rich, comforting, and just a little different from classic stuffed shells, these creamy ricotta pea pesto stuffed shells with bacon are about to become your new favorite.
They’re packed with a velvety ricotta filling, bright sweet peas, garlicky pesto, and finished with crispy bacon for that salty crunch. Every bite is creamy, fresh, and deeply satisfying—perfect for weeknight dinners or serving guests.
Even better? There’s no heavy red sauce weighing this down—just light, fresh flavors layered into a cozy baked pasta dish.
Other Light Spring Dishes You’ll Love
Why You’ll Love This Recipe
- Creamy, cheesy, and full of flavor
- Brightened with fresh pea pesto
- Crispy bacon adds the perfect salty bite
- No red sauce—lighter but still comforting
- Perfect make-ahead dinner
Ingredients
For the shells:
- 1 box jumbo pasta shells
- 1 ½ cups ricotta cheese
- 1 cup cooked peas (fresh or frozen, thawed)
- ½ cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
Pea pesto:
- 1 cup peas
- ¼ cup fresh basil
- ¼ cup Parmesan cheese
- 2 tablespoons pine nuts (or walnuts)
- 1 garlic clove (Or more. Always more.)
- ⅓ cup olive oil
- Salt to taste
For topping:
- 6–8 slices bacon, cooked and crumbled
- Extra Parmesan cheese
- Fresh basil, chopped
Instructions
1. Cook the shells
Cook jumbo shells according to package directions until al dente. Drain and set aside to cool.
2. Make the pea pesto
In a food processor, combine peas, basil, Parmesan, nuts, garlic, and olive oil. Blend until smooth but slightly textured. Season with salt.
3. Make the ricotta filling
In a bowl, mix ricotta, cooked peas, Parmesan, egg, garlic, salt, and pepper until creamy and combined.
4. Stuff the shells
Fill each shell with the ricotta mixture and place in a lightly greased white baking dish.
5. Add pesto + bacon
Drizzle the pea pesto over the stuffed shells. Sprinkle generously with crumbled bacon and extra Parmesan.
6. Bake
Bake at 375°F for 20–25 minutes until heated through and slightly golden on top.
7. Finish and serve
Top with fresh basil and an extra drizzle of olive oil before serving.
Tips for the Best Stuffed Shells
- Don’t overcook the pasta—slightly firm shells hold their shape better
- Use whole milk ricotta for the creamiest filling
- Blend pesto just enough to keep some texture
- Cook bacon until crispy for the best contrast
Variations
- Add spinach to the ricotta mixture for extra greens
- Swap bacon for pancetta or prosciutto
- Use lemon zest in the pesto for a brighter flavor
- Add shredded mozzarella on top for extra melt
Other Baked Pasta Recipes You’ll Love
Creamy Ricotta Pea Pesto Stuffed Shells with Bacon
- Total Time: 45 minutes
- Yield: 4–6 SERVINGS 1x
Description
These creamy ricotta stuffed shells are filled with sweet peas, tossed in fresh basil pesto, and topped with crispy bacon and parmesan. A rich, comforting baked pasta with no red sauce—perfect for an easy dinner.
Ingredients
For the shells:
- 1 box jumbo pasta shells
- 1 ½ cups ricotta cheese
- 1 cup cooked peas (fresh or frozen, thawed)
- ½ cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
For the pea pesto:
- 1 cup peas
- ¼ cup fresh basil
- ¼ cup grated Parmesan cheese
- 2 tablespoons pine nuts (or walnuts)
- 1 garlic clove
- ⅓ cup olive oil
- Salt to taste
For topping:
- 6–8 slices bacon, cooked and crumbled
- Extra Parmesan cheese
- Fresh basil, chopped
Instructions
- Cook the jumbo shells according to package directions until al dente. Drain and set aside.
- In a food processor, combine peas, basil, Parmesan, pine nuts, garlic, and olive oil. Blend until smooth but slightly textured. Season with salt.
- In a bowl, mix ricotta, peas, Parmesan, egg, garlic, salt, and pepper until creamy and well combined.
- Spoon the ricotta mixture into each cooked shell.
- Arrange stuffed shells in a lightly greased white baking dish.
- Drizzle the pea pesto evenly over the shells.
- Sprinkle with crispy bacon and extra Parmesan.
- Bake at 375°F for 20–25 minutes until heated through.
- Finish with fresh basil before serving.
Notes
- Use whole milk ricotta for the creamiest texture
- Don’t overcook shells—they should hold their shape
- Can be assembled ahead and baked later
- Add a splash of cream if reheating leftovers
- Prep Time: 20 MINS
- Cook Time: 25 MINUTES
- Category: Dinner, DINNER | PASTA
- Method: BAKED
- Cuisine: ITALIAN INSPIRED
Storage + Reheating
- Store in the fridge up to 3 days
- Reheat covered at 350°F until warm
- Add a splash of cream or broth if needed to loosen
FAQ
Can I make this ahead of time?
Yes—assemble everything, cover, and refrigerate. Bake when ready.
Can I freeze stuffed shells?
Absolutely. Freeze before baking, then bake from frozen at 375°F (covered first).
What can I serve with this?
Simple green salad, garlic bread, or roasted vegetables.
Final Thoughts
These creamy ricotta pea pesto stuffed shells with bacon are the kind of recipe that feels both fresh and comforting at the same time. It’s a perfect balance—rich cheese, bright herbs, and that irresistible salty bacon finish.
This is one of those dinners that looks impressive, tastes incredible, and still feels easy enough to make on a weeknight.
