BARILLA STUFFED SHELL RECIPE RECIPES

Name: Quattro Formaggi (4 Cheese) Stuffed Shells | Barilla.com
Yield: 4
Cuisine: Vegetarian
Ingredients: ½ box of Barilla® Jumbo Shells; 1 jar Barilla® Tomato & Basil Sauce; 1 1/3 cup fresh Ricotta cheese; 2 cups Mascarpone cheese; 1 cup Parmigiano-Reggiano cheese, grated, divided; 2 cups Mozzarella cheese, shredded, divided; 4 tablespoons parsley, chopped; Salt and black pepper to taste

QUATTRO FORMAGGI (4 CHEESE) STUFFED SHELLS | BARILLA.COM

Quattro Formaggi (4 Cheese) Stuffed Shells | Barilla.com image

Looking for an authentic Italian recipe? Try Barilla's step-by-step recipe for Quattro Formaggi (4 Cheese) Stuffed Shells for a delicious meal!

Provided by Barilla

Prep Time 00:15

Cook Time 00:30

Yield 4

Number Of Ingredients 8

Ingredients

½ box of Barilla® Jumbo Shells
1 jar Barilla® Tomato & Basil Sauce
1 1/3 cup fresh Ricotta cheese
2 cups Mascarpone cheese
1 cup Parmigiano-Reggiano cheese, grated, divided
2 cups Mozzarella cheese, shredded, divided
4 tablespoons parsley, chopped
Salt and black pepper to taste

Steps:

Preheat oven to 400°F.
Cook pasta in boiling water for 9 minutes. Drain and cool on a sheet pan. Set aside.
Mix together the Ricotta, Mascarpone, half the Parmigiano, half the Mozzarella, parsley, salt and pepper. Fill the shells.
Grease a 9 x 13-inch baking dish; add half the sauce. Arrange the shells (opening up), cover with the remaining sauce, Mozzarella and Parmigiano.
Bake covered in the oven for 30 minutes.

ASPARAGUS, PROSCIUTTO & RICOTTA STUFFED SHELLS - BARILLA

Asparagus, Prosciutto & Ricotta Stuffed Shells - Barilla image

Savory sweet tomato sauce with beautifully dry cured prosciutto, asparagus, and creamy ricotta cheese are folded into Barilla's perfectly al dente jumbo pasta shells. This stuffed shells recipe is perfect to share with family and friends – especially for the holidays!

Provided by Barilla

Prep Time 00:30

Cook Time 00:45

Yield 4

Number Of Ingredients 20

Ingredients

3/4 box of Barilla® Jumbo Shells

1 jar of Tomato 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

Steps:

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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