Marinara Baby Pasta Shells with Asparagus Recipe

Marinara Baby Pasta Shells with Asparagus Recipe

How To Make Marinara Baby Pasta Shells with Asparagus

Short on budget? Worry no more WITH this less-than-10-dollars, 4-ingredient meal. So delicious, you would think you’re in fine dining!

Preparation: 5 minutes
Cooking: 10 minutes
Total: 15 minutes



  • 8ozbaby pasta shells,or small gluten free pasta
  • 1bunchthin asparagus,tough ends removed
  • cupsquick marinara sauce,or jarred
  • ¼cuppecorino romano
  • salt and fresh pepper,to taste


  1. Boil about 4 inches of water in a large pot.

  2. Add asparagus and cook for about 2 to 3 minutes or until tender-crisp.

  3. Drain and chop into bite-sized pieces.

  4. Meanwhile, bring a large pot of salted water to a boil or use the same pot from the asparagus. Cook pasta according to package directions for al dente.

  5. While pasta is cooking, heat 1½ cups of marinara sauce in a medium saucepan.

  6. Drain pasta and reserve a cup of the pasta water.

  7. Return pasta back to the pot and toss with marinara, asparagus, grated cheese, salt and pepper, and ¼ cup of the pasta water or as needed to loosen the sauce.

  8. Divide between four bowls and top with fresh pepper and more grated cheese if desired.


  • Calories: 297.90kcal
  • Fat: 4.60g
  • Saturated Fat: 1.76g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 1.12g
  • Polyunsaturated Fat: 0.89g
  • Carbohydrates: 51.56g
  • Fiber: 4.34g
  • Sugar: 7.56g
  • Protein: 12.10g
  • Cholesterol: 10.56mg
  • Sodium: 537.12mg
  • Calcium: 135.77mg
  • Potassium: 514.20mg
  • Iron: 2.23mg
  • Vitamin A: 51.50µg
  • Vitamin C: 3.57mg
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