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With asparagus season in full swing, I'm often trying to find ways to incorporate this wonderful springtime vegetable into as many meals as possible. While it is fantastic as a side (which is something that happens a lot at our house), I really love working it into a main dish and giving it the focus it deserves!
These asparagus stuffed shells are one way to do just that. While a touch of mushrooms and spinach are also included, the asparagus is really the main focus. It's cooked until crisp-tender in a skillet, before being stuffed into the pasta shells. After baking, it retains just a bit of crunch, allowing it to really stand out.
One of my other favorite parts about this dish is that it can be made ahead of time. You can fully assemble the dish as instructed in the recipe below, cover with foil and then keep in your refrigerator until you are ready to bake (add a few minutes to the baking time until it is heated through). Added bonus? These also freeze well!
When you're cooking the jumbo pasta shells in the water, be very careful not to overcook them. I like to err on the side of just slightly undercooked, so that they don’t get mushy while baking. They are also much easier to stuff if you cook them to al dente.
One other tip for the shells - I always cook a few extra when making a dish like this. Inevitably a few break on me either while cooking in the water or if I’m not being gentle enough when stuffing them with the filling. If you make a few extra, you won’t end up short.
For a vegan friendly option, be sure to check out these delicious butternut squash stuffed shells, stuffed with caramelized squash and cashew ricotta. Yum!
Recipe
Asparagus Stuffed Shells
Springtime stuffed shells filled with asparagus, mushrooms, spinach and creamy ricotta cheese.
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Prep Time: 20 minutes minutes
Cook Time: 55 minutes minutes
Total Time: 1 hour hour 15 minutes minutes
Course: Main Course
Cuisine: American, Italian
Diet: Vegetarian
Keyword: Asparagus Stuffed Shells, Stuffed Shells, Vegetarian stuffed shells
Servings: 6 to 8 servings
Calories: 300kcal
Author: Oh My Veggies
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)
US Customary - Metric
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
Calories: 300kcalCarbohydrates: 37gProtein: 15gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 49mgSodium: 980mgPotassium: 749mgFiber: 5gSugar: 9gVitamin A: 1313IUVitamin C: 14mgCalcium: 197mgIron: 4mg
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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Reader Interactions
Comments
Anna says
yumm!!! these look delicious I love aspargus
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Hannah @ CleanEatingVeggieGirl says
I LOVE the addition of asparagus to these! Yum 🙂
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Ashley Jennings says
Thanks Hannah! I can't get enough of asparagus right now!
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Sarah @ Making Thyme for Health says
Stuffed shells are the best, especially because they can be made ahead of time and are fancy enough to serve to guests. I love the idea to add asparagus to them. So creative!
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Ashley Jennings says
Exactly! I love anything that can be made in advance! Thanks Sarah!
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marcie says
I absolutely love the idea of adding asparagus to stuffed shells, and I with this was my dinner tonight! These I gotta try...pinned. 🙂
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Ashley Jennings says
haha thanks Marcie! I wish I had some left too 🙂
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Millie | Add A Little says
Yay for asparagus - a sign that spring has finally sprung!
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Emma {Emma's Little Kitchen} says
Oh my goodness, SWOON! This looks so delicious 🙂
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Holly Waterfall says
I love stuffed shells! Not sure why I never thought to add asparagus, one of my favorite vegetables. I will definitely be making this one!
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Ashley Jennings says
Thanks Holly! Me too - I love stuffed shells and need to remember to make them more often!
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Joanne says
This fabulous cheesy pasta has my stomach growling!!
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Gwendolyn says
Very easy and very good. I used an arrabbiatti pasta sauce because we like it spicy and it was a wonderful dinner.Reply
