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cheesy double-stuffed shells

(1)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

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

(1)
yield 6 serving(s)
prep time 40 Min
cook time 45 Min
method Bake

Ingredients For cheesy double-stuffed shells

  • 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
    (24 oz.) vodka sauce or tomato-based pasta sauce
  • 4 oz
    brick cheese or mozzarella cheese, shredded (1 cup)
  • fresh basil leaves, optional

How To Make cheesy double-stuffed shells

  • 1
    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.
  • 2
    In the same pan cook tiny shells according to package directions. Drain; set aside.
  • 3
    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.
  • 4
    Spread about 1/2 cup of the vodka sauce in the bottom of a 3-quart rectangular baking dish.
  • 5
    Spoon cheese-shell mixture into drained jumbo shells; place stuffed shells in prepared baking dish. Top with remaining sauce.
  • 6
    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.
  • 7
    Let stand 10 minutes before serving.
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