Asparagus, Prosciutto & Ricotta Stuffed Shells
Asparagus, Prosciutto & Ricotta Stuffed Shells
1 hours 15 minutes total
- Classic Blue Box
- Dairy/Cream
- Expert
- Premium Red Sauce
- Spring Recipes
- Summer Recipes
- Weekend
- Weeknight
Savory sweet tomato sauce with beautifully dry cured prosciutto, asparagus, and creamy ricotta cheese are folded into Barilla's perfectly al dente jumbo pasta shells. This stuffed shells recipe is perfect to share with family and friends – especially for the holidays!
These Jumbo Stuffed pasta shells are the perfect holiday table addition!
Ingredients
Serves 4
| 3/4 | Box of Barilla® Jumbo Shells |
| 1 | Jar of Tomato Sauce |
| 1 | Cup ricotta cheese |
| 2 | Cups mozzarella cheese, shredded |
| 9 | Ounces of frozen asparagus, chopped and cooked |
| 1 | 1/2 Cup prosciutto, chopped |
| 1/2 | Cup Parmigiano-Reggiano Cheese, freshly grated |
| 1 | Teaspoon salt |
| 1 | Teaspoon garlic powder |
| 1/8 | Teaspoon black pepper, freshly ground |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions. *Such a line meets the VEGAN, GLUTEN FREE, LACTOSE-FREE AND KOSHER needs
Method
Step 1
Cook pasta according to package directions.
Step 2
Rinse cooked shells under cold water and drain.
Step 3
Cover and set aside.
Step 4
Preheat oven to 350°F.
Step 5
Mix ricotta cheese, mozzarella cheese, asparagus, prosciutto, Parmigiano-Reggiano cheese, salt, garlic powder, and black pepper in medium bowl.
Step 6
Pour 1 cup of sauce into 13 x 9 inch baking dish.
Step 7
Fill each shell with one heaping tablespoon of filling, place in baking dish.
Step 8
Pour remaining sauce over shells.
Step 9
Cover with foil.
Step 10
Bake for 45 minutes or until thoroughly heated.
Step 11
Let stand 5 minutes before serving.