Cheesy Shell Stuffed Shells

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  1. 24 dried jumbo shell macaroni
  2. 8 oz dried tiny shell macaroni (2 c)
  3. 8 oz Gruyere cheese, shredded (2 c)
  4. 8 oz. sharp Cheddar cheese, shredded (2 c)
  5. 3/4 c half-and-half or light cream
  6. 1/8 t ground white pepper or pepper
  7. 1 (24 oz) jar vodka sauce or your favorite tomato pasta sauce
  8. 4 oz brick cheese or mozzarella cheese, shredded (1 c)
  9. fresh bail leaves, optional


  1. Preheat oven to 350°F.
  2. Cook jumbo shells according to package directions. Using a large slotted spoon, transfer shells to a colander. Rinse with cold water; drain well and place on waxed paper. Set aside.
  3. In same pot, cook tiny shells according to package directions; Drain and set aside.
  4. Meanwhile, in a large saucepan combine Gruyere cheese, Cheddar chese, half-and-half, and pepper.
  5. Heat over medium-low heat until cheese is melted and smooth, stirring frequently.
  6. Stir in tiny shells.
  7. Spread about 1/2 c pasta sauce in the botton of a 9x13 inch baking dish.
  8. Spoon cheese-shell mixture into jumbo shells; place stuffed shells in prepared baking dish.
  9. Top with remaining pasta sauce.
  10. Bake, covered for 30 minutes.
  11. Uncover and sprinkle with brick cheese.
  12. Bake, uncovered, about 15 minutes more until heated through.
  13. Let stand 10 minutes before serving.
  14. Top with fresh basil.

Picture of Recipe

Cheesy Shell Stuffed Shells - Picture of Recipe
Serves: 6
Prep Time: 30 minutes
Cook Time: 45 minutes
Course: Entree
Type of Food: Casserole,Pasta Dish,Macaroni and Cheese,Vegetarian
Ethnicity/Origin: Italian,
Key Ingredient: Pasta,Cheese,Basil
Difficulty: 2 - Medium
Make Ahead: Yes
Prep Method: Stovetop,Oven Bake

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