| 3/4 box (20 shell) | BARILLA Jumbo Shells |
| 1 jar | BARILLA Three Cheese Sauce |
| 1 cup (8 ounces) | ricotta cheese |
| 2 cups | mozzarella cheese, shredded |
| 1 package (9 ounces) | frozen package asparagus spears, cooked, chopped |
| 1-1/2 cups | prosciutto, chopped |
| 1/4 cup | freshly grated Parmesan cheese |
| 1 teaspoon | salt |
| 1 teaspoon | garlic powder |
| 1/8 teaspoon | freshly ground black pepper |
| 1/4 cup | freshly grated Parmigiano cheese |
COOK Shells according to package directions; rinse under cold water and drain. Cover; set aside.
PREHEAT oven to 350 degrees.
MIX ricotta cheese, mozzarella cheese, asparagus, prosciutto, Parmesan cheese, salt, garlic powder and pepper in medium bowl.
POUR one cup Italian 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.
Substitute 1-1/2 cups fresh chopped asparagus for frozen.