CHEESY DOUBLE-STUFFED SHELLS

8
Ellen Bales

By
@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 vote
Comments:
Serves:
6
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

Step-By-Step

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

About CHEESY DOUBLE-STUFFED SHELLS

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy