Cheesy Shell-Stuffed Shells

By smyth77

Ingredients

• 24 dried jumbo shell macaroni
• 8 oz. dried tiny shell macaroni (2 cups)
• 2 cups Gruyére cheese, shredded (8 oz.)
• 2 cups shredded sharp cheddar cheese (8 oz.)
• 3/4 cup half-and-half or light cream
• 1/8 tsp. ground white pepper or pepper
• 1 24-oz. jar vodka sauce or your favorite tomato pasta sauce
• 4 oz. brick cheese or mozzarella cheese, shredded (1 cup)
• Fresh basil leaves (optional)

Preparation

Step 1

1. Preheat oven to 350 degrees F. Cook jumbo shells according to package directions. Using a large slotted spoon, transfer shells to a colander. Rinse with cold water; drain well and set aside. In same pan cook tiny shells according to package directions. Drain; set aside.

2. Meanwhile, in a large saucepan combine Gruyére cheese, cheddar cheese, half-and-half, and pepper. Heat over medium-ow heat until cheese is melted and smooth, stirring frequently. Stir in tiny shells.

3. Spread about 1/2 cup of the pasta sauce in the bottom of a 3-quart rectangular baking dish. Spoon cheese-shell mixture into drained jumbo shells; place stuffed shells in prepared baking dish. Top with remaining pasta sauce.

4. Bake, covered, for 30 minutes. Uncover and sprinkle with brick cheese. Bake, uncovered, about 15 minutes more or until heated through. Let stand 10 minutes before serving. Top with fresh basil. Makes 6 servings.