Tuesday, May 18, 2010

Springy Shells

I am a horrible blogger. This spring has been the busiest on record and while I have been still putting dinner on the table and trying new recipes, I have done very little blogging. So this week is my catch up week. The worst part is I have some photos of food that look so good but I have no clue what it is. Hard to remember food you ate a month ago.
Spring is upon us and its almost time for the summer grilling season to kick up. I have been noticing so much fresh produce on the shelves and it makes me Happy Happy Happy to be able to get more veggies into every meal. This is a great dish for such a meal......if you want to see really beautiful pictures of this dish click on the link. I only hope to take such lovely photos of my food someday

Springy Shells
borrowed from the Pioneer Women Cooks
  • 16 ounces, weight Pasta Shells (medium) Or Other Short Pasta** I used the Barilla Whole wheat**
  • 1 pound Asparagus (cut Into 1 1/2 Inch Pieces) Discard Tough Pieces
  • ½ pounds Broccoli, Cut Into Small Florets
  • ½ pounds Zucchini (about 1 Medium Zucchini) Diced
  • ½ 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.)
  • ½ teaspoons Salt
  • 2 whole Eggs
  • 1-½ cup Parmesan Cheese
  • Black Pepper, Freshly Ground
  • Extra Olive Oil For Drizzling
Preparation Instructions

Preheat oven to 350 degrees.

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, still together then turn off the heat. Set aside.

In a separate bowl, mix the ricotta, eggs, salt, and pepper until well combined.


Butter a 9×13-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 ½ 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.

Serve with extra Parmesan, crusty French bread, and chilled white wine. Yummy!


This was so easy. In the time it took to boil the pasta the rest of it was put together and then it was a simple pop in the oven and wahoo it was delicious. I loved the leftovers too. It is a great way to get more veggies into your family, perfect as a spring side dish with chicken and just an all around great dish. I would love to serve this to company because its so pretty with all the greens. I am happy to have this recipe in my book to use again and again

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