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.


14 Ratings

Oct 27, 2014

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

Dec 04, 2014

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!

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 :(

Dec 19, 2014

Made this for my husband and two kids last night. My 9 year old daughter had 3 servings...she loved it! My husband and I both thought it was a tad salty, so next time I will omit 1 tsp of salt. Overall a delicious and very easy dish that looks fancy enough to serve to company!

Dec 17, 2014

I used bacon in place of the prosciutto and fresh asparagus in place of the frozen and those were the only changes made. I cooked my bacon first until it was nice and crispy, drained it on paper towels until cool, and then crumbled it into the ricotta mixture. It stayed nice and crisp during the baking step and was still crispy in the leftovers the next day. I stuffed my shells pretty full and there was enough for 18 shells. These turned out really good but there is SO much cheese in the filling that I think a marinara sauce would do this recipe more justice.

Dec 12, 2014

I made this recipe last night for my sisters bday dinner. I followed the recipe except I could not find the Barilla three cheese sauce so I used another brand & I didn't use the full 9oz of asparagus or the full amount of salt. Everyone ate & enjoyed there dinner but was not over the top about it. My daughter picked out all the asparagus & my husband & brother in law suggested a homemade sauce. I would make this again just without the veggies & with my own 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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