SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Cheesy Pasta-Stuffed Shells

Makes: 6 servings
Prep 40 mins Bake 350°F 45 mins Stand 10 mins
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  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)
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)
  • 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 (g) 226,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 1035,
  • Potassium (mg) 217,
  • calcium (mg) 868,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe