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Roasted Carrot-Stuffed Shells

Sweet, roasted carrots take the place of traditional tomatoes in this surprising, yet delicious pasta dish.


1/2 cup Markon First Crop Carrots, roasted and pureed
1 Tbsp. Ready-Set-Serve Peeled Garlic, minced
1 cup Ready-Set-Serve Shredded Kale, lightly sauteed
15 oz. part-skim Ricotta cheese
1/4 cup whole wheat breadcrumbs
1 tsp. zest of Markon First Crop Lemons
1 large egg
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/4 tsp. nutmeg
12 large pasta shells, boiled and drained


Combine carrots, garlic, kale, Ricotta, breadcrumbs, lemon zest, egg, salt, pepper, and nutmeg in a mixing bowl. In a large baking dish, fill each shell with equal portions of mixture. Bake for 45 minutes or until bubbly and golden brown on top.
Three shells per portion.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.