Asparagus Stuffed Shells
User Reviews
4.0
3 reviews
Good
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
1 hr 15 mins
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Servings
6 to 8 servings
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Calories
300 kcal
-
Course
Main Course
Asparagus Stuffed Shells
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Springtime stuffed shells filled with asparagus, mushrooms, spinach and creamy ricotta cheese.
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Ingredients
- 24 jumbo pasta shells
- 1 ½ tablespoons olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 pound asparagus ends trimmed and cut into 1-inch pieces
- 4 ounces baby bella mushrooms sliced
- 1 10-ounce package frozen spinach, thawed and squeezed dry
- 1 15-ounce container ricotta cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried basil
- ¼ teaspoon dried parsley
- 1 large egg lightly beaten
- 24 ounces marinara sauce divided
- 1 ½ cups shredded Mozzarella cheese
- chopped fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 350ºF.
- Cook the pasta shells al dente, according to the package directions. Drain, then rinse with cold water.
- Meanwhile, add the olive oil to a large skillet set over medium heat. When hot, add the onion and cook for about 2 minutes, until it starts to soften. Add in the garlic and cook for 30 seconds, until fragrant. Add in the asparagus and mushrooms and cook for about 5 minutes, or until the mushrooms have released most of their juices and the asparagus is crisp tender. Remove from the heat. Transfer the vegetables to a large bowl using a slotted spoon.
- Add the spinach, ricotta, salt, pepper, basil and parsley to the large bowl. Mix until combined, then taste and season with additional salt and pepper as needed. Fold in the egg.
- Spread 1 ½ cups of the marinara sauce in the bottom of a 9x13 inch baking dish. Scoop an equal amount of filling into each of the pasta shells (they will be generously filled), being gentle so they don’t break. Place the filled shells in the prepared baking dish in a single layer. Pour the remaining marinara sauce evenly over the top of the shells, then sprinkle with the mozzarella cheese. Cover with aluminum foil.
- Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes. Garnish with the fresh parsley if desired and serve.
Nutrition Information
Show Details
Calories
300kcal
(15%)
Carbohydrates
37g
(12%)
Protein
15g
(30%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
49mg
(16%)
Sodium
980mg
(41%)
Potassium
749mg
(21%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
1313IU
(26%)
Vitamin C
14mg
(16%)
Calcium
197mg
(20%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 37g | 12% |
| Protein | 15g | 30% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 980mg | 41% |
| Potassium | 749mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 1313IU | 26% |
| Vitamin C | 14mg | 16% |
| Calcium | 197mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
3 reviews
Good
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