CHEESY DOUBLE-STUFFED SHELLS

Name: CHEESY DOUBLE-STUFFED SHELLS
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 6
Cuisine: Italian
Ingredients: 24 dried jumbo shell macaroni; 8 oz dried tiny shell macaroni (2 cups); 2 c gruyere cheese, shredded (8 oz.); 2 c shredded sharp cheddar cheese (8 oz.); 3/4 c half-and-half or light cream; 1/2 tsp italian seasoning; 1/8 tsp white or black pepper; 1 clove garlic, minced; 1 jar(s) (24 oz.) vodka sauce or tomato-based pasta sauce; 4 oz brick cheese or mozzarella cheese, shredded (1 cup); fresh basil leaves, optional

By Ellen Bales
@Starwriter

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.
Recipe: Midwestliving.com

Rating:

★★★★★ 1 vote5

Comments:

12 Comments

Serves:

Prep:

40 Min

Cook:

45 Min

Method:

Bake

Ingredients

24

dried jumbo shell macaroni
8 oz

dried tiny shell macaroni (2 cups)
2 c

gruyere cheese, shredded (8 oz.)
2 c

shredded sharp cheddar cheese (8 oz.)
3/4 c

half-and-half or light cream
1/2 tsp

italian seasoning
1/8 tsp

white or black pepper
1 clove

garlic, minced
1 jar(s)

(24 oz.) vodka sauce or tomato-based pasta sauce
4 oz

brick cheese or mozzarella cheese, shredded (1 cup)
·

fresh basil leaves, optional
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How to Make CHEESY DOUBLE-STUFFED SHELLS

Step-by-Step

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.
Let stand 10 minutes before serving.