Barilla® Jumbo Shells with Asparagus, Prosciutto & Ricotta Cheese

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Ingredients

Ingredients for 4 people      
  • 3/4 box of Barilla® Jumbo Shells
  • 1 jar of Barilla® Tomato & Basil 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

Instructions

  1. 1
    Cook pasta according to package directions.
  2. 2
    Rinse cooked shells under cold water and drain.
  3. 3
    Cover and set aside.
  4. 4
    Preheat oven to 350°F.
  5. 5
    Mix ricotta cheese, mozzarella cheese, asparagus, prosciutto, Parmigiano-Reggiano cheese, salt, garlic powder, and black pepper in medium bowl.
  6. 6
    Pour 1 cup of sauce into 9x13-inch baking dish.
  7. 7
    Fill each shell with one heaping tablespoon of filling, place in baking dish.
  8. 8
    Pour remaining sauce over shells.
  9. 9
    Cover with foil.
  10. 10
    Bake for 45 minutes or until thoroughly heated.
  11. 11
    Let stand 5 minutes before serving.

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