Jumbo Shells with Asparagus, Prosciutto, Ricotta Cheese and Three Cheese Sauce Recipe - Allrecipes.com
Jumbo Shells with Asparagus, Prosciutto, Ricotta Cheese and Three Cheese Sauce Recipe
  • READY IN hrs

Jumbo Shells with Asparagus, Prosciutto, Ricotta Cheese and Three Cheese Sauce

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    30 mins
  • COOK

    45 mins
  • READY IN

    1 hr 15 mins

Directions

  1. Cook shells according to package directions. Rinse cooked shells under cold water and drain. Cover and set aside.
  2. Preheat oven to 350 degrees F.
  3. Mix together ricotta cheese, mozzarella cheese, asparagus, prosciutto, Parmigiano Reggiano cheese, salt, garlic powder, and black pepper in medium bowl.
  4. Pour 1 cup of Barilla Three Cheese Sauce into 9x13-inch baking dish.
  5. Fill each shell with one heaping tablespoon of filling; place in baking dish.
  6. Pour remaining sauce over shells. Cover with foil.
  7. Bake for 45 minutes or until thoroughly heated. Let stand 5 minutes before serving.
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Reviews More Reviews

May 22, 2014

HUGE disappointment! I followed the instructions to the letter and yet it turned out so salty.

 
Apr 11, 2014

These shells turned out beautiful, and very yummy. Will be a great addition to my Easter menu this year

 

5 Ratings

Oct 16, 2014

The sodium content is more than one's requirement for the whole day

 
Oct 16, 2014

Lemme get this straight. You want to go through the trouble of making awesome stuffed shells with fresh ingredients (I would substitute fresh asparagus for frozen), and then dump a jar of canned pasta sauce all over it? No, no, a thousand times NO! That's like buying a Ferrari and then putting a bumper sticker on it that says, "Eat More Possum." I made my own sauce recipe, and that's when a 3-star recipe went to 5 stars. Make the effort, people!

 
Oct 16, 2014

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.

 

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Nutrition

  • Calories
  • 878 kcal
  • 44%
  • Carbohydrates
  • 88.4 g
  • 29%
  • Cholesterol
  • 109 mg
  • 36%
  • Fat
  • 36 g
  • 55%
  • Fiber
  • 7.1 g
  • 28%
  • Protein
  • 50 g
  • 100%
  • Sodium
  • 2703 mg
  • 108%

* Percent Daily Values are based on a 2,000 calorie diet.

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