Asparagus & Peas Stuffed Pasta Shells

Asparagus & Peas Stuffed Pasta Shells - easy dinner idea for busy weekdays!
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Jumbo pasta shells stuffed with asparagus, peas and ricotta mixture.

Asparagus Peas Stuffed Pasta Shells

I am not sure if you guys noticed but I have been kind of irregular with my blog these days. I am also hardly there on the social media, a lot has been going on due to which I was unable to find time for the blog. I went to India for 3 weeks and returned just yesterday. It’s been a very tiring 3 weeks, the trip was unplanned and sudden so I didn’t even have any recipe back up. Actually I had some recipes in my draft but neither had the time nor the energy/motivation to write something and that’s why things have been really slow around here. But now that I am back, I wanted to cook something at home and what better than pasta to get back on the cooking track?

Pasta is probably the easiest thing you can make for dinner. And it’s so versatile, you can make it with veggies, without any veggies, with only cheese or whatever you fancy. No wonder it’s so popular everywhere! I always prefer homemade pasta sauce but when you are dead tired after such a long flight, you might not always have the energy to make it from scratch. And honestly you don’t even need to make it from scratch because now you have RAGÚ® Homestyle Pasta Sauces! It’s thick and hearty and has the same made-from-scratch taste!

Ragu Homemade Pasta Sauce

Vegetarian stuffed pasta shells

Since asparagus and peas are in season, I made these stuffed pasta shells. The jumbo pasta shells are stuffed with asparagus, peas and ricotta cheese mixture and then baked with RAGÚ® Homestyle Thick and Hearty Traditional Sauce. Do you guys like pasta shells?

I think they are awesome, first because you can make them in advance and they feed a crowd and second because they look fancy without much effort. And any thing which looks fancy without much prep work is always a winner in my book. If you have never cooked shells before here’s a tip – under-cook them so that they don’t break or get too mushy when you fill them. In fact I cut short the cooking time by 2 minutes from what was mentioned on my pasta box. This way they remain firm and are easy to fill.

Asparagus Peas Stuffed Shells

 

Method

Cook the pasta shells according to instructions on the package and set aside. In a pan heat 1 tablespoon of oil. Once the oil is hot add chopped garlic and onion and saute for 2 minutes.

Add chopped asparagus and cook for a minute

Add green peas, salt and pepper. Cook the peas and mash them little with the back of your spatula. Cover and cook till peas and asparagus are softened.

Asparagus Peas Stuffed Pasta Shells Recipe-Step-1

Transfer asparagus and peas mixture to a bowl. Add ricotta cheese, parmesan cheese, dried basil, oregano, parsley and red chili flakes. Also add salt and black pepper.

Mix till everything is well combined. Adjust the seasoning to taste at this point.

Now carefully fill the pasta shells with the mixture. Fill them generously, you will be able to stuff 15-16 pasta shells out of this mixture.

Asparagus Peas Stuffed Pasta Shells Recipe-Step-2

Take a 13 x 9 inch baking pan and place 1.5 cups of RAGÚ® Homestyle Thick and Hearty Traditional Sauce on the bottom.

Now place the stuffed jumbo pasta shells on top of the sauce.

Pour the remaining RAGÚ® sauce on top of the shells. Sprinkle shredded mozzarella cheese. Asparagus Peas Stuffed Pasta Shells Recipe-Step-3

Bake at 350 F degrees for 20-25 minutes or until the cheese is melted. Garnish with some fresh basil leaves and serve stuffed pasta shells immediately.

Peas Asparagus Stuffed Pasta Shells

* Adjust mozzarella cheese to taste and preference. I have used very little, you may use up to 1.5 cups of it.

 

Asparagus & Peas Stuffed Pasta Shells

Manali
Asparagus & Peas Stuffed Pasta Shells - easy dinner idea for busy weekdays!
No ratings yet
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Entree
Cuisine Italian, World
Servings 4
Calories 477 kcal

Ingredients

  • 15 jumbo shells
  • 1/2 lb asparagus trimmed and cut into small rounds
  • 1 small red onion finely chopped
  • 2-3 garlic cloves finely chopped
  • 10 oz green peas
  • 1 tablespoon olive oil
  • salt & black pepper to taste
  • 1 cup ricotta cheese
  • 1/2 cup shredded parmesan cheese I use vegetarian parmesan
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon red chili flakes
  • 23 oz pasta sauce I used RAGÚ® Homestyle Thick and Hearty Traditional Sauce
  • 2/3 cup shredded mozzarella cheese

Instructions
 

  • Preheat oven to 350 F degrees.
  • Cook the pasta shells according to instructions on the package and set aside. In a pan heat 1 tablespoon of oil. Once the oil is hot add chopped garlic and onion and saute for 2 minutes.
  • Add chopped asparagus and cook for a minute
  • Add green peas, salt and pepper. Cook the peas and mash them little with the back of your spatula. Cover and cook till peas and asparagus are softened.
  • Transfer asparagus and peas mixture to a bowl. Add ricotta cheese, parmesan cheese, dried basil, oregano, parsley and red chili flakes. Also add salt and black pepper.
  • Mix till everything is well combined. Adjust the seasoning to taste at this point.
  • Now carefully fill the pasta shells with the mixture. Fill them generously, you will be able to stuff 15-16 pasta shells out of this mixture.
  • Take a 13 x 9 inch baking pan and place 1.5 cups of RAGÚ® Homestyle Thick and Hearty Traditional Sauce on the bottom.
  • Now place the stuffed jumbo pasta shells on top of the sauce.
  • Pour the remaining RAGÚ® sauce on top of the shells. Sprinkle shredded mozzarella cheese.
  • Bake at 350 F degrees for 20-25 minutes or until the cheese is melted. Garnish with some fresh basil leaves and serve immediately.

Nutrition

Calories: 477kcalCarbohydrates: 49gProtein: 27gFat: 20gSaturated Fat: 10gCholesterol: 54mgSodium: 1235mgPotassium: 1024mgFiber: 8gSugar: 14gVitamin A: 2250IUVitamin C: 45.5mgCalcium: 444mgIron: 5mg
Tried this recipe?Mention @cookwithmanali or tag #cookwithmanali!

Asparagus & Peas Stuffed Pasta Shells

Peas Asparagus Stuffed Pasta Shells Collage

22 thoughts on “Asparagus & Peas Stuffed Pasta Shells

  1. Good recipe, but if I recommend Lucini Organic Pasta sauce if you must use sauce from a jar. When i make Shepherds pie, i add in Asparagus tips and sundried tomatoes to kick it up a notch as apposed to just peas and carrots.

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