Recipe by Barilla
"Jumbo shells stuffed with cheese, chopped asparagus and prosciutto are baked in a creamy, cheesy sauce for a gourmet family dinner."
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3/4 (16 ounce) box
Barilla® Jumbo Shells
shredded mozzarella cheese
1 (9 ounce) package
frozen cut asparagus, chopped and cooked
1 1/2 cups
freshly grated Parmigiano-Reggiano cheese
freshly ground black pepper
1 (24 ounce) jar
Barilla® Three Cheese Sauce
These shells turned out beautiful, and very yummy. Will be a great addition to my Easter menu this year
HUGE disappointment! I followed the instructions to the letter and yet it turned out so salty.
I made my own sauce and that's when this 3-star recipe went to 5 stars.
Made this last night and it was delicious!!!! My husband and family could not say it enough. Cooked the shells 5 minutes with the heat, then 2 minutes with the heat off. While the water was hot I warmed up the asparagus, about 5 minutes. I did use the frozen. I followed the recipe, but added herbs that I like to the ricotta. A little bit of dried basil and oregano. I had left over cuttings of red onions, tomatoes and cilantro, chopped them up and added it to the ricotta. Left out the salt and added pepper. Used a whole jar of (14 oz) of three cheese sauce for the bottom of the pan and another jar for over the shells. It was so good, there were only two shells left after dinner :(
Kids weren't too crazy for it, but my husband and I LOVED it!!!! I used fresh asparagus verses frozen. And I used Barillas garlic bacon white sauce since I couldn't find the three cheese sauce. Will definitely make again.
I would opt for fresh asparagus over frozen next time. It made the dish watery. The prosciutto became a bit rubbery.
I made this recipe and it turned out pretty well. I made 12 oz of jumbo shells and this was way too much to fit into a 9 x 13 pan. I think around 8 oz would have been perfect. I also didn't have that much prosciutto so I added in some Jennie-O Turkey Store Italian ground turkey. I thought that was a good addition and it balanced well with the cheeses and sauce.
* Percent Daily Values are based on a 2,000 calorie diet.
Jumbo Shells with Asparagus, Prosciutto, Ricotta Cheese and Three Cheese Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 324
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