Shells With Veggies Recipe

Name: Shells With Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Extra olive oil, for drizzling

Servings: persons

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
Extra olive oil, for drizzling

1
Cook pasta until extremely al dente-with still quite a bit of bite.
2
Melt butter with the olive oil over medium-low to medium heat, then add in the garlic.
3
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.
4
In a separate bowl, mix the ricotta, eggs, salt, and pepper until well combined.
5
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.
6
Drizzle with a couple of tablespoons olive oil, then bake for 25 minutes on 350 degrees or until nice and hot.

1235

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Shells With Veggies falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shells With Veggies

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