- 3/4 (16 ounce) box Barilla® Jumbo Shells
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 (9 ounce) package frozen cut asparagus, chopped and cooked
- 1 1/2 cups chopped prosciutto
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/8 teaspoon freshly ground black pepper
- 1 (24 ounce) jar Barilla® Three Cheese Sauce
- Cook shells according to package directions. Rinse cooked shells under cold water and drain. Cover and set aside.
- Preheat oven to 350 degrees F.
- Mix together ricotta cheese, mozzarella cheese, asparagus, prosciutto, Parmigiano Reggiano cheese, salt, garlic powder, and black pepper in medium bowl.
- Pour 1 cup of Barilla Three Cheese Sauce into 9x13-inch baking dish.
- Fill each shell with one heaping tablespoon of filling; place in baking dish.
- Pour remaining sauce over shells. Cover with foil.
- Bake for 45 minutes or until thoroughly heated. Let stand 5 minutes before serving.
05/06/2018
recipepes.com
Jumbo Shells with Asparagus, Prosciutto, Ricotta Cheese and Three Cheese Sauce, recipe
PT15M
PT1H
5
455 calories