Shells With Veggies
Ingredients
- 16 ounces medium pasta shells (or other short pasta) ⓘ
- 1 pound asparagus, cut into 1 1/2-inch pieces (avoid tough parts) ⓘ
- 1/2 pound broccoli, cut into small florettes ⓘ
- 1/2 pound zucchini (about 1 medium zucchini), diced ⓘ
- 1/2 cup frozen peas ⓘ
- 3 green onions, sliced (white and light green parts) ⓘ
- 3 cloves garlic, minced
- 4 tablespoons butter ⓘ
- 2 tablespoons olive oil ⓘ
- 20 to 22 ounces whole milk ricotta cheese ⓘ
- 2 eggs ⓘ
- 1/2 teaspoon salt ⓘ
- freshly ground black pepper ⓘ
- 1 1/2 cup Parmesan cheese, grated ⓘ
Instructions
- Cook pasta until extremely al dente-with still quite a bit of bite.
- Melt butter with the olive oil over medium-low to medium heat, then add in the garlic.
- Add the asparagus to the pan and cook for five minutes. Sprinkle in a little salt. Add the broccoli and cook for one minute, then add the zucchini and cook for one or two more minutes. Add the frozen peas, stir together, then turn off the heat. Set aside.
- In a separate bowl, mix the ricotta, eggs, salt, and pepper until well combined.
- To assemble, butter a 9 x 13-inch baking dish. Add half the pasta, then spread 1/3 cup of the ricotta mixture over the surface. Sprinkle 1/3 of the Parmesan over the ricotta, then 1/2 of the vegetables. Repeat with the rest of the pasta, the rest of the ricotta, and another 1/3 of the Parmesan. End with the rest of the vegetables and the rest of the Parmesan.
- Drizzle with a couple of tablespoons olive oil, then bake for 25 minutes on 350 degrees or until nice and hot.
Nutrition & Diet Analysis (per serving)
1088
kcal
54% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).