Jumbo Shells with Asparagus, Prosciutto, Ricotta Cheese and Three Cheese Sauce

Jumbo Shells with Asparagus, Prosciutto, Ricotta Cheese and Three Cheese Sauce

"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

1 h 15 m servings 878 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 878 kcal
  • 44%
  • Fat:
  • 36 g
  • 55%
  • Carbs:
  • 88.4g
  • 29%
  • Protein:
  • 50 g
  • 100%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 2703 mg
  • 108%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

Read all reviews 18
  1. 22 Ratings

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Most helpful positive review

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

Most helpful critical review

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

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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.

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 perfec...

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 lig...

We found this recipe to be quite salty. 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. We're used to a ...

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 aspara...

This was good! I followed the recipe as instructed. I over cooked my asparagus a bit, but you couldn't really notice once it was all together. I think I'm just not a huge fan of prosciutto. I t...

Made as directed without substitutes, I had way too many shells go to waste. Boil half as much noodles and you will have plenty to work with. In the future, I will omit the asparagus as it threw...