Recipe by Barilla
"Jumbo shells stuffed with cheese, chopped asparagus and prosciutto are baked in a creamy, cheesy sauce for a gourmet family dinner."
Watch video tips and tricks
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
I made my own sauce and that's when this 3-star recipe went to 5 stars.
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
From the bird to the sides to the cranberry sauce and the pie, it's all here for you.
Choose from dozens of top-rated roast turkey recipes, from stuffed to deep-fried.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Sautéed onions and peppers are tossed with penne pasta, fresh basil, and cheese.
Salmon combines with fresh asparagus and cherry tomatoes in this simple pasta.
An easy veggie pasta tossed with okra and a creamy, three-cheese sauce.