• 57 Ratings

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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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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; 42 g total fat; 25 g saturated fat; 2 g polyunsaturated fat; 10 g monounsaturated fat; 128 mg cholesterol; 1035 mg sodium. 217 mg potassium; 79 g carbohydrates; 3 g fiber; 7 g sugar; 40 g protein; 0 g trans fatty acid; 1263 IU vitamin a; 0 mg vitamin c; 1 mg thiamin; 1 mg riboflavin; 6 mg niacin equivalents; 0 mg vitamin b6; 226 mcg folate; 1 mcg vitamin b12; 868 mg calcium; 4 mg iron;

Reviews

57 Ratings
  • 5 star values: 28
  • 4 star values: 15
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 3