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.
Barilla pastas never fail to please this cook. I boiled the shells for 6 minutes, rinsed with cold water to stop the cooking process. After baking covered for 45 minutes, the shells were perfectly al dente. I scaled down the recipe for 2 servings, that could have easily fed 4 diners. I counted out 16 shells, equaling about 4.5 ounces, not 8 ounces as a half recipe would indicate. Kept the filling amount the same. This filled the 16 shells perfectly. Added 1/2 teaspoon crushed basil to the filling and another 1/2 teaspoon to the jarred sauce. Couldn't find Barilla's 3 cheese sauce, so subbed with another brand. This made for an over-the-top richness. Would enjoy this dish with a vodka sauce. Steamed fresh thin asparagus for 1 1/2 minutes. Perfect addition. Would I make this recipe again? Yes, with my recommendations!
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 :(
Great recipe, if you are looking for something a little different!
I followed it as written, except that I chose to use fresh asparagus (While my water was heating to a boil for the pasta, I lightly steamed the asparagus over it!). I was not able to find the Barilla Three-Cheese sauce, and substituted Barilla Tomato Basil sauce with some extra grated Parmesian-Romano cheese mixed in.
I served it with garlic bread and a salad.
This was simple to put together, but could be a WOW dish to serve guests!
Like several other reviewers, we found this recipe to be quite salty, even though I reduced the salt by half. The filling was a little bland otherwise, so I added some Italian seasoning and onion powder for flavor and an egg to help firm it up like I do with lasagna. We're used to a smooth cheese filling in stuffed shells, so the asparagus and prosciutto seemed a little strange texturally, but they added great flavor. I used the Barilla sauce, but I "doctored it up" with my own seasonings (I do this every time I use jarred sauce). I have to rave about the pasta shells! This is the first time I've used Barilla brand jumbo shells and the difference is amazing. Other brands are starchy and they never seem to reach that perfect al dente texture, but instead get gummy and then go straight to mush. Great pasta, Barilla! I'll probably give this another try, omitting the salt completely, mincing the prosciutto more finely, and just serving the asparagus on the side.
Pretty good. I did find them to be quite salty. I only added half the salt, but next time would likely omit plus might reduce amount of prosciutto to cut back on saltiness. Made half with asparagus (fresh, steamed) and half without, but the asparagus flavor is quite understated. My teen did not like this dish at all, but the adults each had several shells each. Couldn't find the stated sauce, so I used Barilla Roasted Garlic sauce. I wondered if the three cheese sauce would have been too heavy/cheesy. Overall pretty good, if I do make again would likely make several changes.
* 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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