Cheesy Pasta-Stuffed Shells
Cheesy Pasta-Stuffed Shells

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, cheesy pasta-stuffed shells. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Cheesy Pasta-Stuffed Shells is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Cheesy Pasta-Stuffed Shells is something that I have loved my whole life. They’re nice and they look fantastic.

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

The ingredients needed to make Cheesy Pasta-Stuffed Shells:
  1. Make ready 24 dried jumbo pasta shells
  2. Make ready 8 oz tiny shell macaroni
  3. Prepare 8 oz Gruyere cheese, shredded (2 cups)
  4. Get 8 oz sharp cheddar cheese (2 cups)
  5. Make ready 3/4 cup half & half or light cream
  6. Prepare 1/4 tsp ground white pepper
  7. Make ready 24 oz jar vodka sauce or favorite pasta sauce
  8. Prepare 4 oz shredded mozzarella (1 cup)
  9. Get 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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