Rating: 4 stars
58 Ratings
  • 5 star values: 29
  • 4 star values: 15
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 3

What could be better than a cheesy pasta recipe? How about a stuffed shell recipe that fills big pasta shells with a scoop of three cheese-coated macaroni?

Source: Better Homes and Gardens

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Recipe Summary

prep:
40 mins
bake:
45 mins
stand:
10 mins
total:
1 hr 35 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Meanwhile, in a large saucepan combine Gruyére 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.

  • 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.

  • Cover and bake for 30 minutes. Uncover; sprinkle evenly with brick cheese. Bake, uncovered, about 15 minutes more or until heated through (160°F). If desired, top with fresh basil.

Nutrition Facts

858 calories; fat 42g; cholesterol 128mg; saturated fat 25g; carbohydrates 79g; mono fat 10g; poly fat 2g; insoluble fiber 3g; sugars 7g; protein 40g; vitamin a 1263.3IU; thiamin 0.9mg; riboflavin 0.8mg; niacin equivalents 5.7mg; vitamin b6 0.1mg; folate 225.8mcg; vitamin b12 1.3mcg; sodium 1035mg; potassium 217mg; calcium 868.3mg; iron 4.1mg.
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