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Jumbo Shells with Asparagus, Prosciutto, Ricotta Cheese and Three Cheese Sauce
January 02, 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.