This is the kind of dinner that feels fancy but is secretly so simple. Creamy, garlicky, layered with lemon and fresh dill, but still baked pasta comfort at heart. The ricotta and feta mixture melts into the shells, and the lemon cream sauce is silky, bright, and just rich enough. Cozy meets fresh — and honestly, I’ll be making this on repeat. Save this for when you want something comforting but not heavy.
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a mixing bowl, combine ricotta cheese, crumbled feta, egg, minced garlic, easy onion, chopped spinach, and salt and black pepper. Mix until well combined.
Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
In a saucepan, melt butter over medium heat. Add minced garlic and easy onion, and sauté until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Stir in freshly grated parmesan and lemon juice, and season with salt and pepper. Cook until the sauce thickens slightly.
Preheat the oven to 375°F (190°C).
Fill each cooked pasta shell with the ricotta mixture and place them in a baking dish.
Pour the lemon cream sauce over the stuffed shells, ensuring they are evenly coated.
Bake for 20-25 minutes, or until the shells are heated through and the sauce is bubbling.
Remove the dish from the oven and garnish with fresh dill, lemon zest, extra parmesan, and red pepper flakes.
Serve warm and enjoy!
Use fresh spinach for the filling to enhance the flavor and texture.
For a stronger lemon flavor, add a bit of lemon zest to the cream sauce.
If you prefer a spicier dish, increase the amount of red pepper flakes in the garnish.
Make sure the pasta shells are cooked al dente to prevent them from becoming too soft during baking.
Can I make this dish ahead of time?
Yes, you can prepare the stuffed shells and lemon cream sauce ahead of time. Store them separately in the refrigerator and assemble just before baking.
Can I use a different type of cheese?
Yes, you can substitute feta with goat cheese or mozzarella for a different flavor profile.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Can I freeze this dish?
Yes, you can freeze the assembled stuffed shells before baking. Wrap tightly and freeze for up to 2 months. Bake directly from frozen, adding extra baking time.
What can I serve with this dish?
Serve lemon ricotta stuffed shells with a side salad or garlic bread for a complete meal.
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