Cheesy Pasta-Stuffed Shells
Ingredients
- 24 dried jumbo pasta shells ⓘ
- 8 oz tiny shell macaroni ⓘ
- 8 oz Gruyere cheese, shredded (2 cups) ⓘ
- 8 oz sharp cheddar cheese (2 cups)
- 3/4 cup half & half or light cream ⓘ
- 1/4 tsp ground white pepper ⓘ
- 24 oz jar vodka sauce or favorite pasta sauce ⓘ
- 4 oz shredded mozzarella (1 cup) ⓘ
- 1 Fresh basil (optional)
Instructions
- Preheat oven to 350F.
- Cook jumbo shells according to package directions.
- Using a large slotted spoon, transfer shells to a colander.
- Rinse with cold water; drain well.
- Set aside.
- In the same pan, cook tiny shells according to package directions; drain.
- Set aside.
- Meanwhile, in a large saucepan combine Gruyere cheese, cheddar cheese, half-and-half, and pepper.
- Heat over medium-low heat until cheese melts and is smooth, stirring frequently.
- Stir in tiny shells.
- Spread about 1/2 cup of the vodka sauce into the bottom of a 3-quart rectangular baking dish.
- Spoon the cheese mixture evenly into the drained jumbo shells; place stuffed shells in prepared baking dish.
- Top with remaining vodka sauce.
- Cover and bake for 30 minutes.
- Uncover; sprinkle evenly with brick cheese.
- Bake, uncovered, about 15 minutes more or until heated through (160 degrees F).
- If desired, top with fresh basil.
Nutrition & Diet Analysis (per serving)
484
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).