Cheesy Pasta-Stuffed Shells

Cheesy Pasta-Stuffed Shells Enlarge Image
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38 users rated this recipe an average rating of 4.0
Makes:
6 servings
Prep:
40 mins
Bake:
45 mins 350°F
Stand:
10 mins
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Cheesy Pasta-Stuffed Shells

Ingredients
24
dried jumbo shell macaroni
8
ounces dried tiny shell macaroni (2 cups)
2
cups Gruyere cheese, shredded (8 ounces)
2
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)

Directions

  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.

Nutrition Facts

(Cheesy Pasta-Stuffed Shells)
    Per serving:
  • 858 kcal cal.,
  • 42 g fat
  • (25 g sat. fat,
  • 2 g polyunsaturated fat,
  • 10 g monounsatured fat),
  • 128 mg chol.,
  • 1035 mg sodium,
  • 79 g carb.,
  • 3 g fiber,
  • 7 g sugar,
  • 40 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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