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- 24 dried jumbo shell macaroni
- 8 ounces dried tiny shell macaroni (2 cups)
- 2 cups Gruyere cheese, shredded (8 ounces)
- 2 cups shredded sharp cheddar cheese (8 ounces)
- 3/4 cup half-and-half or light cream
- 1/8 teaspoon ground white pepper or ground black pepper
- 1 24 ounce jar vodka sauce or your favorite tomato pasta sauce
- 1 cup shredded brick cheese or mozzarella cheese (4 ounces)
- Fresh basil leaves (optional)
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. 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.
- Servings Per Recipe 6,
- cal. (kcal) 858,
- Fat, total (g) 42,
- chol. (mg) 128,
- sat. fat (g) 25,
- carb. (g) 79,
- Monosaturated fat (g) 10,
- Polyunsaturated fat (g) 2,
- fiber (g) 3,
- sugar (g) 7,
- pro. (g) 40,
- vit. A (IU) 1263,
- Thiamin (mg) 1,
- Riboflavin (mg) 1,
- Niacin (mg) 6,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 226,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 1035,
- Potassium (mg) 217,
- calcium (mg) 868,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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