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Asparagus, Proscuitto & Ricotta Stuffed Shells

with Barilla® Jumbo Shells and Tomato & Basil Sauce

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Ingredients 4 Servings

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
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  • Cook pasta according to package directions.
  • Rinse cooked shells under cold water and drain.
  • Cover and set aside.
  • Preheat oven to 350°F.
  • Mix ricotta cheese, mozzarella cheese, asparagus, prosciutto, Parmigiano-Reggiano cheese, salt, garlic powder, and black pepper in medium bowl.
  • Pour 1 cup of sauce into 13 x 9 inch baking dish.
  • Fill each shell with one heaping tablespoon of filling, place in baking dish.
  • Pour remaining sauce over shells.
  • Cover with foil.
  • Bake for 45 minutes or until thoroughly heated.
  • Let stand 5 minutes before serving.
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