Cheesy Pasta-Stuffed Shells

Name: Cheesy Pasta-Stuffed Shells
Cuisine: American
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)

Brenda @cook_3128549

Texas

This is the ultimate of cheesy mac & cheese. I dressed mine up with crumbled bacon but you could add some spicy italian sausage for more meat or change up the cheeses for a different flavor. :positive

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Ingredients

24dried jumbo pasta shells
8 oztiny shell macaroni
8 ozGruyere cheese, shredded (2 cups)
8 ozsharp cheddar cheese (2 cups)
3/4 cuphalf & half or light cream
1/4 tspground white pepper
24 ozjar vodka sauce or favorite pasta sauce
4 ozshredded mozzarella (1 cup)
1Fresh basil (optional)

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Steps

1

Preheat oven to 350°F. 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.
2

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.
3

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.
4

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.