Cheesy Pasta-Stuffed Shells
Cheesy Pasta-Stuffed Shells

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, cheesy pasta-stuffed shells. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Cheesy Pasta-Stuffed Shells is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Cheesy Pasta-Stuffed Shells is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook cheesy pasta-stuffed shells using 9 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Cheesy Pasta-Stuffed Shells:
  1. Take 24 dried jumbo pasta shells
  2. Take 8 oz tiny shell macaroni
  3. Take 8 oz Gruyere cheese, shredded (2 cups)
  4. Prepare 8 oz sharp cheddar cheese (2 cups)
  5. Prepare 3/4 cup half & half or light cream
  6. Get 1/4 tsp ground white pepper
  7. Prepare 24 oz jar vodka sauce or favorite pasta sauce
  8. Make ready 4 oz shredded mozzarella (1 cup)
  9. Take 1 Fresh basil (optional)
Instructions to make Cheesy Pasta-Stuffed Shells:
  1. 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.
  2. Meanwhile, in a large saucepan combine Gruyere 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.
  3. 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.
  4. Cover and bake for 30 minutes. Uncover; sprinkle evenly with brick cheese. Bake, uncovered, about 15 minutes more or until heated through (160 degrees F). If desired, top with fresh basil.

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