Rating: 4 stars
41 Ratings
  • 5 star values: 18
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 5

These cheesy stuffed shells will be your new go-to pasta recipe -- it's just like macaroni and cheese! Topped with a delicious vodka sauce, this baked pasta recipe is perfect for dinner tonight.

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

40 mins
45 mins
10 mins
1 hr 35 mins


Ingredient Checklist


Instructions Checklist
  • 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 Gruyére 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

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.