Type what you have

Ingredients

• ✓ jumbo shell pasta
• ricotta cheese
• mozzarella cheese
• asparagus
• prosciutto
• parmigiano-reggiano cheese
• salt
• garlic powder
• black pepper
• three cheese sauce

Instructions

1. 1 Cook shells according to package directions. Rinse cooked shells under cold water and drain. Cover and set aside.
2. 2 Preheat oven to 350 degrees F.
3. 3 Mix together ricotta cheese, mozzarella cheese, asparagus, prosciutto, Parmigiano Reggiano cheese, salt, garlic powder, and black pepper in medium bowl.
4. 4 Pour 1 cup of Barilla Three Cheese Sauce into 9x13-inch baking dish.
5. 5 Fill each shell with one heaping tablespoon of filling; place in baking dish.
6. 6 Pour remaining sauce over shells. Cover with foil.
7. 7 Bake for 45 minutes or until thoroughly heated. Let stand 5 minutes before serving.

By Barilla

Ingredients

• ✓ jumbo shell pasta
• traditional sauce
• sazon seasoning
• coriander
• achiote
• pork shoulder
• orange juice
• lemon juice
• lime juice
• cumin
• paprika
• chili powder
• coriander
• salt
• pepper
• olive oil
• chicken stock
• cilantro leaf
• queso fresco cheese

Instructions

1. 1 Sprinkle sazon seasoning over pork cubes and toss to coat evenly. Transfer to a large zip-top plastic bag. Mix orange juice, lemon juice, lime juice, cumin, paprika, chili powder, coriander, salt, and pepper together in a mixing bowl. Pour into plastic bag with pork; gently squeeze to evenly distribute marinade. Seal bag and place on a plate. Refrigerate 8 hours or overnight.
2. 2 Remove pork from marinade; reserve marinade. Heat oil in large skillet or Dutch oven over medium-high heat. Cook and stir pork until brown on all sides, 3 to 5 minutes. Add reserved marinade and enough chicken stock to barely cover the pork. Bring to a boil over high heat; cover, reduce heat to low and simmer 30 minutes. Remove lid and continue to simmer until meat is falling-apart tender, about 45 minutes.
3. 3 Transfer pork with a slotted spoon to a bowl; reserve 1/3 cup of cooking liquid. Cool pork slightly; shred pork with two forks. Mix in reserved cooking liquid, cilantro, and 7 ounces of crumbled queso fresco cheese.
4. 4 Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 13 minutes. Drain.
5. 5 Preheat oven to 350 degrees F (175 degrees C).
6. 6 Cover the bottom of a 9x13-inch baking dish with 2 cups of pasta sauce. Stuff shells with a spoonful of pork mixture and arrange in baking dish. Pour remaining pasta sauce evenly over stuffed shells and sprinkle with remaining crumbled queso fresco.
7. 7 Cover with aluminum foil and bake in preheated oven until hot and bubbly, about 30 minutes. Let stand 10 minutes before serving.

By Bryan Tario