Chicken & Seafood Pasta & Pizza

Stuffed Shells with Chicken and Asparagus



  • 1 jar Vero Gusto Tomato Basil
  • 1 box jumbo shells
  • 9 oz chicken, finely diced
  • 1/2 lb asparagus, thin, chopped
  • 1/4 cup shallot, chopped
  • 1/2 cup mushrooms, chopped
  • 2 cups ricotta cheese
  • 1/2 cup Parmigiano cheese
  • 2 tbsp butter
  • Salt and pepper to taste


  1. Cook pasta according to directions, cool on sheet pan drizzled with olive oil. Sauté shallot in 2 tbsp butter over medium heat for 2 minutes.
  2. Add sliced mushrooms and cook. Stirring occasionally for 5 minutes.
  3. Stir in chicken and brown about 3 minutes over high heat. Add chopped asparagus and sauté for 2 more minutes.
  4. Stir in ricotta, mix well and turn off heat.
  5. Ladle some of sauce in the bottom of a 13x9 baking dish. Stuff each shell with some of the chicken mixture and place in baking dish.
  6. Ladle remaining sauce over the stuffed shells and sprinkle with Parmigiano cheese. Bake at 350°F for 20 minutes.

Nutrition Profile

People who liked this recipe also liked...

All Recipes

  • All Sauces
  • Calabrian Marinara
  • Heritage Marinara
  • Sicilian Herb
  • Tomato & Basil
  • Favorites
  • Appetizers
  • Chicken & Seafood
  • Pasta & Pizza
  • Sides
  • Vegetarian

Shop Sauces go to shop page

Get Inspired go to shop page