Jumbo Shells with Asparagus, Prosciutto, Ricotta Cheese and Three Cheese Sauce
Description
Jumbo shells stuffed with cheese, chopped asparagus and prosciutto are baked in a creamy, cheesy sauce for a gourmet family dinner.
Ingredients
•
3/4 (16 ounce) box Barilla® Jumbo Shells
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1 cup ricotta cheese
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2 cups shredded mozzarella cheese
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1 (9 ounce) package frozen cut asparagus, chopped and cooked
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1 1/2 cups chopped prosciutto
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1/2 cup freshly grated Parmigiano-Reggiano cheese
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1 teaspoon salt
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1 teaspoon garlic powder
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1/8 teaspoon freshly ground black pepper
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1 (24 ounce) jar Barilla® Three Cheese Sauce
Directions
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.