Jumbo shells stuffed with cheese, chopped asparagus and prosciutto are baked in a creamy, cheesy sauce for a gourmet family dinner.

Recipe Summary

prep:
30 mins
cook:
45 mins
total:
1 hr 15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook shells according to package directions. Rinse cooked shells under cold water and drain. Cover and set aside.

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  • 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.

Nutrition Facts

793 calories; protein 43g 86% DV; carbohydrates 85.3g 28% DV; fat 31.1g 48% DV; cholesterol 90.1mg 30% DV; sodium 2625.7mg 105% DV. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/12/2014
These shells turned out beautiful and very yummy. Will be a great addition to my Easter menu this year Read More
(10)

Most helpful critical review

Rating: 1 stars
05/22/2014
HUGE disappointment! I followed the instructions to the letter and yet it turned out so salty. Read More
(12)
26 Ratings
  • 5 star values: 5
  • 4 star values: 13
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 1
Rating: 1 stars
05/22/2014
HUGE disappointment! I followed the instructions to the letter and yet it turned out so salty. Read More
(12)
Rating: 5 stars
04/11/2014
These shells turned out beautiful and very yummy. Will be a great addition to my Easter menu this year Read More
(10)
Rating: 3 stars
10/27/2014
I made my own sauce and that's when this 3-star recipe went to 5 stars. Read More
(7)
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Rating: 4 stars
12/04/2014
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! Read More
(5)
Rating: 4 stars
01/02/2015
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 lightly steamed the asparagus over it!). I was not able to find the Barilla Three-Cheese sauce and substituted Barilla Tomato Basil sauce with some extra grated Parmesian-Romano cheese mixed in. I served it with garlic bread and a salad. This was simple to put together but could be a WOW dish to serve guests! Read More
(2)
Rating: 4 stars
12/29/2014
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 us off texture and flavor-wise. Also I'd substitute prosciutto next time as it was hard to find fresh in the south. Good prosciutto is suppose to smell and taste similarly to bacon. It should never feel slimy to the touch and should slice easily. Read More
(2)
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Rating: 3 stars
02/18/2015
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 smooth cheese filling in stuffed shells so the asparagus and prosciutto seemed a little strange texturally but they added great flavor. I used the Barilla sauce but I "doctored it up" with my own seasonings (I do this every time I use jarred sauce). I have to rave about the pasta shells! This is the first time I've used Barilla brand jumbo shells and the difference is amazing. Other brands are starchy and they never seem to reach that perfect al dente texture but instead get gummy and then go straight to mush. Great pasta Barilla! I'll probably give this another try omitting the salt completely mincing the prosciutto more finely and just serving the asparagus on the side. Read More
(2)
Rating: 4 stars
12/30/2014
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 asparagus (fresh steamed) and half without but the asparagus flavor is quite understated. My teen did not like this dish at all but the adults each had several shells each. Couldn't find the stated sauce so I used Barilla Roasted Garlic sauce. I wondered if the three cheese sauce would have been too heavy/cheesy. Overall pretty good if I do make again would likely make several changes. Read More
(2)
Rating: 3 stars
12/27/2014
Our family loves stuffed shells and so we were excited to try these!! They were easy to make and they turned out well. The only issues we had were the prosciutto was expensive to buy and made the shells a little too salty. Read More
(2)