Creamy Ricotta Pea Pesto Stuffed Shells with Bacon
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.
- Prep Time: 20 MINS
- Cook Time: 25 MINUTES
- Total Time: 45 minutes
- Yield: 4-6 SERVINGS 1x
- Category: Dinner, DINNER | PASTA
- Method: BAKED
- Cuisine: ITALIAN INSPIRED
Ingredients
Scale
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