4 from 3 votes
Asparagus Stuffed Shells
Springtime stuffed shells filled with asparagus, mushrooms, spinach and creamy ricotta cheese.
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
Servings:
6
to 8 servings
Calories:
300 kcal
Course:
Main Course
Cuisine:
Italian, American
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 mushroom sliced
- 1 spinach frozen, thawed and squeezed dry, 10-ounce package
- 1 ricotta cheese 15-ounce container
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon basil dried
- ¼ teaspoon parsley dried
- 1 egg lightly beaten, large
- 24 ounces marinara sauce divided
- 1 ½ cups mozzarella cheese shredded
- parsley for garnish (optional, chopped, fresh
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 6 to 8 servings
Amount Per Serving
Calories 300
% 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.