CHEESY DOUBLE-STUFFED SHELLS

CHEESY DOUBLE-STUFFED SHELLS image

Provided by Ellen Bales @Starwriter

Categories Pasta

Number Of Ingredients 11

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24 - dried jumbo shell macaroni
8 ounce(s) dried tiny shell macaroni (2 cups)
2 cup(s) gruyere cheese, shredded (8 oz.)
2 cup(s) shredded sharp cheddar cheese (8 oz.)
3/4 cup(s) half-and-half or light cream
1/2 teaspoon(s) italian seasoning
1/8 teaspoon(s) white or black pepper
1 clove(s) garlic, minced
1 jar(s) (24 oz.) vodka sauce or tomato-based pasta sauce
4 ounce(s) brick cheese or mozzarella cheese, shredded (1 cup)
- fresh basil leaves, optional

Steps:

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.