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Asparagus Pesto and Ricotta Stuffed Shells

[heart_this] · Jun 6, 2018 · 1 Comment

Asparagus Pesto and Ricotta Stuffed Shells

Bright, fresh, and summery asparagus pesto and cheese stuffed pasta shells in a marinara sauce all covered in melted cheese!

Bright, fresh, and summery asparagus, pesto and cheese stuffed pasta shells in a marinara sauce all covered in melted cheese!
There are so many ways to enjoy some spring asparagus and these asparagus pesto and ricotta stuffed shells are what I am currently crushing on! Jumbo pasta shells are stuffed with huge chunks of asparagus along with a tasty asparagus pesto giving you a maximum asparagus experience! The base of the filling is ricotta cheese along with lemon, basil, parmesan and pepper; it’s so good that I can hardly resist devouring it by the spoonful as I stuff the shells. (One spoonful for the shells, one spoonful for me… ???? no one saw that!) The shells are placed in a fresh homemade marinara sauce, covered in mozzarella and baked until the cheese is all melted, ooey, gooey and stingy! Yum! This asparagus pesto and ricotta stuffed shell recipe is my new favourite spring meal!

Asparagus Pesto and Ricotta Stuffed Shells
The asparagus, pesto and ricotta stuffing!

Asparagus Pesto and Ricotta Stuffed Shells
Asparagus Pesto and Ricotta Stuffed Shells
Asparagus Pesto and Ricotta Stuffed Shells
Asparagus Pesto and Ricotta Stuffed Shells

Asparagus Pesto and Ricotta Stuffed Shells
Asparagus Pesto and Ricotta Stuffed Shells

Asparagus Pesto and Ricotta Stuffed Shells

Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Servings: 4

Bright, fresh, and summery asparagus pesto and cheese stuffed pasta shells in a marinara sauce all covered in melted cheese!

ingredients
  • 8 ounces large shell pasta
  • 1/2 pound asparagus, trimmed
  • 1 (12 ounce) container ricotta cheese
  • 1/2 cup asparagus pesto (or basil pesto)
  • 1/2 cup parmigiano reggiano (parmesan cheese), grated
  • 2 teaspoons lemon zest
  • salt and pepper to taste
  • 2 cups quick marinara sauce
  • 2 cups mozzarella, shredded
  • 2 tablespoons basil, sliced
directions
  1. Start cooking the pasta as directed on the package until just tender (a little under cooked), before draining and tossing with a bit of oil to prevent sticking.
  2. Meanwhile, blanch the asparagus by placing it in boiling water (or in a steaming steamer) and cooking until it just turns a dark green before transferring it to cold water to cool and stop the cooking process. (The asparagus will be just tender and still a little crispy.)
  3. Mix the ricotta, asparagus, pesto, parmesan, lemon zest, salt, and pepper.
  4. Spread the marinara sauce over the bottom of a large baking pan, stuff the shells with the ricotta mixture, and place them in the marinara sauce in the pan with the open side up.
  5. Sprinkle the mozzarella over the top and bake in a preheated 350F/180C oven until the cheese has melted and the sides are bubbling, about 10-15 minutes, before removing from the oven and serving garnished with the basil.
Nutrition Facts: Calories 437, Fat 14.7g (Saturated 6g, Trans 0), Cholesterol 125mg, Sodium 453mg, Carbs 62g (Fiber 5g, Sugars 8g), Protein 21g

Nutrition by: Nutritional facts powered by Edamam
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Asparagus and Lemon and Basil Ricotta Stuffed Salmon Rolls with Lemon Sauce
Asparagus, Baby Artichoke, Pesto and Goat Cheese Quiche with Quinoa Crust
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Bacon Wrapped Asparagus, Asparagus and Pistachio Pesto and Mozzarella Stuffed Chicken

Food, Italian, Main Course, Pasta, Recipe, Vegetarian

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Comments

  1. Judy McCarthy says

    January 30, 2021 at 9:51 pm

    The filling for the shells is so good that I now use it as the ricotta layer in my lasagna. People ask for this recipe whether made as stuffed shells or lasagna. This recipe is a people pleaser.

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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