Recipes and Cooking Cheesy Shell-Stuffed Shells 3.8 (41) 2 Reviews 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. 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 October 1, 2010 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Bake Time: 45 mins Stand Time: 10 mins Total Time: 1 hr 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 oz.) 2 cup shredded sharp cheddar cheese (8 oz.) ¾ cup half-and-half or light cream ⅛ teaspoon ground white pepper or pepper 1 24 ounce jar vodka sauce or your favorite tomato pasta sauce 4 ounce brick cheese or mozzarella cheese, shredded (1 cup) Fresh basil leaves (optional) Directions 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. Blaine Moats 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.