Recipes and Cooking Cheesy Pasta-Stuffed Shells 4.1 (59) 2 Reviews 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? By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 2, 2012 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 40 mins Bake Time: 45 mins Stand Time: 10 mins Total Time: 1 hrs 35 mins Servings: 6 Jump to Nutrition Facts Ingredients 24 dried jumbo shell macaroni 8 ounce dried tiny shell macaroni (2 cups) 2 cup Gruyére cheese, shredded (8 ounces) 2 cup shredded sharp cheddar cheese (8 ounces) ¾ cup half-and-half or light cream ⅛ 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 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. 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. Rate it Print Nutrition Facts (per serving) 858 Calories 42g Fat 79g Carbs 40g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 858 % Daily Value * Total Fat 42g 54% Saturated Fat 25g 125% Cholesterol 128mg 43% Sodium 1035mg 45% Total Carbohydrate 79g 29% Total Sugars 7g Protein 40g Calcium 868.3mg 67% Iron 4.1mg 23% Potassium 217mg 5% Folate, total 225.8mcg Vitamin B-12 1.3mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.