1/2cupshredded parmesan cheeseI use vegetarian parmesan
1/2teaspoondried parsley
1/2teaspoondried basil
1/2teaspoondried oregano
1/2teaspoonred chili flakes
23ozpasta sauceI used RAGÚ® Homestyle Thick and Hearty Traditional Sauce
2/3cupshredded 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.