Simple, practical, and full of everyday flavour, Asparagus & Peas Stuffed Pasta Shells is a vegetarian Italian, World entree made with jumbo shells, asparagus, and small red onion in about 45 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 25 minutes
  • Total time: 45 minutes
  • Yield: 4
  • Category: Entree
  • Cuisine: Italian, World

Ingredients

  • 15 jumbo shells
  • 1/2 lb asparagus (trimmed and cut into small rounds)
  • 1 small red onion (finely chopped)
  • 2-3 garlic cloves (finely chopped)
  • 10 oz green peas
  • 1 tablespoon olive oil
  • salt & black pepper (to taste)
  • 1 cup ricotta cheese
  • 1/2 cup shredded parmesan cheese (I use vegetarian parmesan)
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon red chili flakes
  • 23 oz pasta sauce (I used RAGÚ® Homestyle Thick and Hearty Traditional Sauce)
  • 2/3 cup shredded mozzarella cheese

Method

  1. Preheat oven to 350 F degrees.
  2. Cook the pasta shells according to instructions on the package and set aside. In a pan heat 1 tablespoon of oil. Once the oil is hot add chopped garlic and onion and saute for 2 minutes.
  3. Add chopped asparagus and cook for a minute
  4. Add green peas, salt and pepper. Cook the peas and mash them little with the back of your spatula. Cover and cook till peas and asparagus are softened.
  5. Transfer asparagus and peas mixture to a bowl. Add ricotta cheese, parmesan cheese, dried basil, oregano, parsley and red chili flakes. Also add salt and black pepper.
  6. Mix till everything is well combined. Adjust the seasoning to taste at this point.
  7. Now carefully fill the pasta shells with the mixture. Fill them generously, you will be able to stuff 15-16 pasta shells out of this mixture.
  8. Take a 13 x 9 inch baking pan and place 1.5 cups of RAGÚ® Homestyle Thick and Hearty Traditional Sauce on the bottom.
  9. Now place the stuffed jumbo pasta shells on top of the sauce.
  10. Pour the remaining RAGÚ® sauce on top of the shells. Sprinkle shredded mozzarella cheese.
  11. Bake at 350 F degrees for 20-25 minutes or until the cheese is melted. Garnish with some fresh basil leaves and serve immediately.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.