Main Dishesclosetcooking
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!
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
📝 Preparation Steps
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.
lemon zest2 teaspoons
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.
mozzarella, shredded2 cupsbasil, sliced2 tablespoons
Nutrition Facts
calories
Calories 437
fat Content
Fat 14.7g
fiber Content
Fiber 5g
sugar Content
Sugars 8g
sodium Content
Sodium 453mg
protein Content
Protein 21g
trans Fat Content
Trans 0
cholesterol Content
Cholesterol 125mg
carbohydrate Content
Carbs 62g
saturated Fat Content
Saturated 6g
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