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