I am always up for a good Italian dish. I think there must have been an Italian hiding somewhere in my German ancestry because I could eat the food every day. The original recipe wasn't quite Italian enough for me, so I tweaked it a bit.
Cook the 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 the same pan cook tiny shells according to package directions. Drain; set aside.
In a large saucepan combine Gruyere cheese, cheddar cheese, half-and-half, Italian seasoning, garlic, 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 vodka 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 sauce.
Bake, covered, in a preheated 350-degree oven for 30 minutes. Uncover and sprinkle with brick cheese. Bake, uncovered, about 15 minutes more or until heated through.