Oven-Baked Spring Pea Shell Pasta

When warm weather rolls around, heavy winter pasta bakes often step aside for lighter, brighter flavors. Oven-Baked Spring Pea Shell Pasta bridges the gap between cozy baked comfort and vibrant seasonal freshness. Medium to jumbo pasta shells trap sweet peas, fragrant herbs, and creamy, bubbling cheese in every single bite.

What Makes This Recipe Special

The beauty of shell pasta (conchiglie) is its cup-like design, which captures luscious fillings instead of letting them slide off to the bottom of the dish. By combining sweet green peas with a velvety cheese base—like ricotta or a creamy béchamel—and baking under a golden parmesan-crumb crust, you get a balance of crispy edges and tender, melt-in-your-mouth centers.

Ingredients Checklist

• 12 oz (340g) Medium pasta shells (or 20–24 Jumbo shells if stuffing individually)

• 2 cups Sweet green peas (fresh or frozen, thawed)

• 1 1/2 cups Whole-milk ricotta cheese

• 1/2 cup Freshly grated Parmesan cheese (plus extra for topping)

• 1 cup Shredded Fontina or Mozzarella cheese

• 2 cloves Garlic, finely minced

• 1 tbsp Fresh lemon zest + 1 tbsp lemon juice

• 1/4 cup Fresh mint or basil leaves, finely chopped

• 1/2 cup Starchy pasta cooking water (reserved)

• Salt and cracked black pepper, to taste

• Optional finish: Crispy pancetta or toasted panko breadcrumbs for extra crunch

How to Make It: 

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