CHEESY DOUBLE-STUFFED SHELLS

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 vote

Comments:

12 Comments

Serves:

Prep:

40 Min

Cook:

45 Min

Method:

Bake

Ingredients

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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

How to Make CHEESY DOUBLE-STUFFED SHELLS

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.