Q:

What stuffed pasta recipes use the Barilla Jumbo Shells?

A:

Quick Answer

Two recipes that use Barilla Jumbo Shells include Rachael Ray's 4 Cheese Stuffed Shells as well as Barilla Jumbo Shells with Asparagus, Prosciutto, Ricotta Cheese and Barilla Three Cheese Sauce. Each recipe serves four people.

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What stuffed pasta recipes use the Barilla Jumbo Shells?
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Full Answer

To make Barilla Jumbo Shells with Asparagus, Prosciutto, Ricotta Cheese and Barilla Three Cheese Sauce, cook 3/4 of a box of Barilla Jumbo Shells, rinse with cold water, and drain. Mix together 1 cup of ricotta cheese, 2 cups of shredded mozzarella cheese, 9 ounces of chopped and cooked frozen asparagus, 1 1/2 cups of chopped prosciutto and 1 1/2 cups of grated Parmigiano Reggiano cheese. Season with 1/8 teaspoon of black pepper and 1 teaspoon each of salt and garlic powder.

Pour 1 cup of Barilla Three Cheese Sauce in the bottom of a 13- by 9-inch pan. Place 1 tablespoon of filling into each shell, and place them in the baking dish. Pour the remaining sauce on top of the shells, cover, and bake at 350 F for 45 minutes.

The filling for 4 Cheese Stuffed Shells combines 1 1/2 pounds of ricotta cheese, 1/2 pound of diced mozzarella cheese, 2 handfuls of Parmigiano Reggiano, 1/2 cup of shredded Asiago and chopped fresh parsley. To make the sauce, sauté 1 chopped onion and 3 cloves of garlic in olive oil, then add a 28-ounce can of crushed tomatoes. Season with salt, pepper and basil. Assemble the shells as directed above, top with mozzarella and Asiago cheeses, and place under the broiler until bubbly.

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