Asparagus & Lemon Basil Ricotta Stuffed Shells
Creamy ricotta, fresh asparagus, and bright lemon basil filling nestled in jumbo pasta shells, baked in marinara sauce.
Equipment
- Large Pot
- Large bowl
- 9x13 inch baking dish
- Colander
Ingredients
Filling Ingredients
- 1 pound Fresh Asparagus trimmed and chopped
- 15 ounces Ricotta Cheese whole milk ricotta recommended
- 1/2 cup Parmesan Cheese grated
- 1/4 cup Fresh Basil chopped
- 2 cloves Garlic minced
- 1 Lemon zest and juice
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
Shell & Sauce Ingredients
- 15 ounces Jumbo Pasta Shells
- 2 cups Marinara Sauce
- 1/2 cup Mozzarella Cheese shredded
Instructions
Instructions
- Cook asparagus: Boil salted water, add asparagus, cook 3-5 minutes until tender-crisp. Drain and cool.
- Prepare filling: Combine ricotta, Parmesan, basil, garlic, lemon zest, lemon juice, salt, and pepper. Stir in cooled asparagus.
- Cook shells: Cook pasta shells according to package directions until al dente. Drain and rinse with cold water.
- Preheat oven to 375°F (190°C). Spread thin layer of marinara sauce in a 9x13 inch baking dish.
- Stuff shells: Fill each shell with ricotta mixture. Arrange in baking dish.
- Bake: Pour remaining marinara sauce over shells. Sprinkle with mozzarella cheese. Bake 20-25 minutes, until bubbly and heated through.
- Cool slightly before serving.
Notes
For a richer flavor, use whole milk ricotta cheese. You can add a pinch of red pepper flakes to the filling for a little heat. Leftovers can be stored in the refrigerator for up to 3 days.