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
HUGE disappointment! I followed the instructions to the letter and yet it turned out so salty.
These shells turned out beautiful, and very yummy. Will be a great addition to my Easter menu this year
The sodium content is more than one's requirement for the whole day
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!
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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