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
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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
  • PREP

    30 mins
  • COOK

    45 mins

    1 hr 15 mins


  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

Most Helpful Positive Review
Apr 11, 2014

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

Most Helpful Critical Review
May 22, 2014

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


8 Ratings

Oct 27, 2014

I made my own sauce and that's when this 3-star recipe went to 5 stars.

Nov 24, 2014

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 :(

Nov 26, 2014

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.

Nov 24, 2014

I would opt for fresh asparagus over frozen next time. It made the dish watery. The prosciutto became a bit rubbery.

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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  • 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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