Cheesy Shell-Stuffed Shells
- 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.
- Meanwhile, in a large saucepan combine Gruyere cheese, cheddar cheese, half-and-half, and pepper. Heat over medium-low heat until cheese is melted and smooth, stirring frequently. Stir in tiny shells.
- 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.
- 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.
Nutrition Facts (Cheesy Shell-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
Grace 1445 Days Ago
Loved this recipe and so did the kids. The boyfriend... not so much but he is biased against anything that doesn't have meat in it. We made no substitutions other than to use a simple sauce made of cooked down San Marzano tomatoes, garlic, salt and olive oil. Partly because of the substitution of homemade sauce and partly because of the time to assemble and whatnot, the recipe was a lot more time consuming than I had expected so I'm not sure if it is great for a super busy weeknight dinner. That said, it if a flavorful dish, with the cheese sauce perfectly balancing out the tomato sauce. I highly recommend.