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Jumbo Shells with Asparagus, Prosciutto, Ricotta Cheese and Three Cheese Sauce
Jumbo Shells with Asparagus, Prosciutto, Ricotta Cheese and Three Cheese Sauce
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Cheesy asparagus and prosciutto stuffed jumbo shells baked in a creamy sauce - a gourmet family favorite.
Ingredients:
  • 0.75 (16 ounce) box Barilla® Jumbo Shells
  • 1 cup ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 (9 ounce) package frozen cut asparagus, chopped and cooked
  • 1.5 cups chopped prosciutto
  • 0.5 cup freshly grated Parmigiano-Reggiano cheese
  • 1 teaspoon garlic powder
  • 0.125 teaspoon freshly ground black pepper
  • 1 (24 ounce) jar Barilla® Three Cheese Sauce
Instructions:
  • Prepare the shells as instructed on the package. Once cooked, rinse them under cold water and allow them to drain. Cover and set aside.
  • Preheat your oven to 350°F.
  • Combine ricotta, mozzarella, asparagus, prosciutto, Parmigiano Reggiano, salt, garlic powder, and black pepper in a medium bowl.
  • In a 9x13-inch baking dish, drizzle 1 cup of rich and flavorful Barilla Three Cheese Sauce.
  • Spoon a generous tablespoon of filling into each shell, then arrange them in the baking dish.
  • Cover the pasta shells with the remaining flavorful sauce, then gently cover them with foil.
  • Bake for 45 minutes or until fully heated through, then allow to rest for 5 minutes before enjoying.

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