Jumbo Shells with Asparagus, Prosciutto, Ricotta Cheese and Three Cheese Sauce
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Description
Jumbo shells stuffed with cheese, chopped asparagus and prosciutto are baked in a creamy, cheesy sauce for a gourmet family dinner.
Ingredients
- ¾ (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 ½ cups chopped prosciutto
- ½ cup freshly grated Parmigiano-Reggiano cheese
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ⅛ teaspoon freshly ground black pepper
- 1 (24 ounce) jar Barilla® Three Cheese Sauce
Directions
- 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.
Nutrition Facts
serving: 4 servings
calories: 792.8 kcal
carbohydrates: 85.3 g
protein: 43 g
saturated fat: 13.8 g
cholesterol: 90.1 mg
sodium: 2625.7 mg
fiber: 7.1 g
sugar: 0.9 g
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