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