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.Continue Reading
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, saut�� 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.Learn more about Cooking