Asparagus Pesto and Ricotta Stuffed Shells
Ingredients
- 8 ounces large shell pasta
- 1/2 pound asparagus, trimmed
- 1 (12 ounce) container ricotta cheese
- 1/2 cup asparagus pesto (or basil pesto)
- 1/2 cup parmigiano reggiano (parmesan cheese), grated
- 2 teaspoons lemon zest
- salt and pepper to taste
- 2 cups quick marinara sauce
- 2 cups mozzarella, shredded
- 2 tablespoons basil, sliced
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