Jumbo Shells With Asparagus, Prosciutto, Ricotta Cheese And Three Cheese Sauce

ingredients

• servings: 4
• 3/4 (16 ounce) box barilla® jumbo shells
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 (9 ounce) package frozen cut asparagus, chopped and cooked
• 1 1/2 cups chopped prosciutto
• 1/2 cup freshly grated parmigiano-reggiano cheese
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/8 teaspoon freshly ground black pepper
• 1 (24 ounce) jar barilla® three cheese sauce

recipe

preparation time: 30 mins cook time: 45 mins ready time: 1 hr 15 mins


• cook shells according to package directions. rinse cooked shells under cold water and drain. cover and set aside.
• preheat oven to 350 degrees f.
• mix together ricotta cheese, mozzarella cheese, asparagus, prosciutto, parmigiano reggiano cheese, salt, garlic powder, and black pepper in medium bowl.
• pour 1 cup of barilla three cheese sauce into 9x13-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.