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.

Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
1 hrs 15 mins
4 servings


  • 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

  • teaspoon freshly ground black pepper

  • 1 (24 ounce) jar Barilla® Three Cheese Sauce


  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 (per serving)

793 Calories
31g Fat
85g Carbs
43g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 793
% Daily Value *
Total Fat 31g 40%
Saturated Fat 14g 69%
Cholesterol 90mg 30%
Sodium 2626mg 114%
Total Carbohydrate 85g 31%
Dietary Fiber 7g 25%
Total Sugars 1g
Protein 43g
Vitamin C 20mg 102%
Calcium 570mg 44%
Iron 1mg 6%
Potassium 230mg 5%

* 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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