Springy Shells Recipe

Name: Springy Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces, weight Pasta Shells (medium) Or Other Short Pasta; 1 pound Asparagus, Cut Into 1 1/2 Inch Pieces, Discard Tough Pieces; 1/2 pounds Broccoli, Cut Into Small Florets; 1/2 pounds Zucchini (about 1 Medium Zucchini) Diced; 1/2 cups Frozen Peas; 3 whole Green Onions Sliced (white & Light Green Parts); 3 cloves Garlic, Minced; 4 Tablespoons Butter; 2 Tablespoons Olive Oil; 20 ounces, weight Ricotta Cheese (20 - 22 Ozs.); 1/2 teaspoons Salt; 2 whole Eggs; 1- 1/2 cup Parmesan Cheese; Black Pepper, Freshly Ground; Extra Olive Oil For Drizzling

Servings: persons

16 ounces, weight Pasta Shells (medium) Or Other Short Pasta
1 pound Asparagus, Cut Into 1 1/2 Inch Pieces, Discard Tough Pieces
1/2 pounds Broccoli, Cut Into Small Florets
1/2 pounds Zucchini (about 1 Medium Zucchini) Diced
1/2 cups Frozen Peas
3 whole Green Onions Sliced (white & Light Green Parts)
3 cloves Garlic, Minced
4 Tablespoons Butter
2 Tablespoons Olive Oil
20 ounces, weight Ricotta Cheese (20 - 22 Ozs.)
1/2 teaspoons Salt
2 whole Eggs
1- 1/2 cup Parmesan Cheese
Black Pepper, Freshly Ground
Extra Olive Oil For Drizzling

1
Preheat oven to 350 degrees.
2
Cook pasta until extremely al dentewith still quite a bit of bite.
3
Melt butter with the olive oil over medium-low to medium heat, then add in the garlic.
4
Add the asparagus to the pan and cook for five minutes.
5
Sprinkle in a little salt.
6
Add the broccoli and cook for one minute, then add the zucchini and cook for one or two more minutes.
7
Add the frozen peas, still together then turn off the heat.
8
Set aside.
9
In a separate bowl, mix the ricotta, eggs, salt, and pepper until well combined.
10
Assembly:
11
Butter a 9x13-inch baking dish.
12
Add half the pasta, then spread 1/3 cup of the ricotta mixture over the surface.
13
Sprinkle 1/3 of the Parmesan over the ricotta, then 1/2 of the vegetables.
14
Repeat with the rest of the pasta, the rest of the ricotta, and another 1/3 of the Parmesan.
15
End with the rest of the vegetables and the rest of the Parmesan.
16
Drizzle with a couple of tablespoons olive oil, then bake for 25 minutes on 350 degrees or until nice and hot.
17
Serve with extra Parmesan, crusty French bread, and chilled white wine.
18
Yummy!

1123

kcal

Calories

Fat

112

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, weight Pasta Shells (medium) Or Other Short Pasta, 1 pound Asparagus, Cut Into 1 1/2 Inch Pieces, Discard Tough Pieces, 1/2 pounds Broccoli, Cut Into Small Florets, 1/2 pounds Zucchini (about 1 Medium Zucchini) Diced, and more.

Yes, Springy Shells 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.

Springy Shells

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