↞ recipe box start page
Category: Baked
Prep Time: Cook Time: Total Time:
24 dried jumbo shell macaroni
8 ounces dried tiny shell macaroni(2 cups)
2 cups Gruyere cheese, shredded (8 ounces)
2 cups shredded sharp cheddar cheese (8 ounces)
3/4 cup half-n-half or light cream
1/8 tsp white pepper or black pepper
1 24 ounce jar vodka sauce or tomato-base
pasta sauce
4 ounces brick or mozzarella cheese, shredded
(1 cup)
fresh basil leaves
Preheat oven to 350 degrees. Cook jumbo sheels according to package directions. Using a large slotted spoon, transfer sheels to a colander. Rinse with cold water; drain well and set aside. In same pan cook tony sheels according to package directions. Drain; set aside.
Meanwhile, in a large saucepan combine Gruyere cheese, cheddar cheese, half-and-half, 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, 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. If desired, top with fresh basil.
Makes 6 servings.
view more member recipes
Cheesy Shell-Stuffed Shells
view my recipes
print
save
Category: Baked
Prep Time: Cook Time: Total Time:
24 dried jumbo shell macaroni
8 ounces dried tiny shell macaroni(2 cups)
2 cups Gruyere cheese, shredded (8 ounces)
2 cups shredded sharp cheddar cheese (8 ounces)
3/4 cup half-n-half or light cream
1/8 tsp white pepper or black pepper
1 24 ounce jar vodka sauce or tomato-base
pasta sauce
4 ounces brick or mozzarella cheese, shredded
(1 cup)
fresh basil leaves
Preheat oven to 350 degrees. Cook jumbo sheels according to package directions. Using a large slotted spoon, transfer sheels to a colander. Rinse with cold water; drain well and set aside. In same pan cook tony sheels according to package directions. Drain; set aside.
Meanwhile, in a large saucepan combine Gruyere cheese, cheddar cheese, half-and-half, 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, 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. If desired, top with fresh basil.
Makes 6 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Cheesy Stuffed Shells
by sgre52160
For the Sauce Kosher salt 2 tbsp extra-virgin olive oil 1/2 cup grated carrot 1/2 cup grated zucchini 1 small onion, finely chopped 1/2 cup chopped celery 3 cloves garlic, minced 1 tsp
by sgre52160
For the Sauce Kosher salt 2 tbsp extra-virgin olive oil 1/2 cup grated carrot 1/2 cup grated zucchini 1 small onion, finely chopped 1/2 cup chopped celery 3 cloves garlic, minced 1 tsp
Cheesy Sausage And Spinach Stuffed Pasta Shells
by sgre52160
1 lb bulk Italian sausage meat (mild or spicy) 1 medium onion chopped 4 garlic cloves, minced (garlic lovers can use more) 1 (10-oz) pkg frozen chopped spinach (cooked according to pkg directions t
by sgre52160
1 lb bulk Italian sausage meat (mild or spicy) 1 medium onion chopped 4 garlic cloves, minced (garlic lovers can use more) 1 (10-oz) pkg frozen chopped spinach (cooked according to pkg directions t
Cheesy Chicken Shells
by sgre52160
1 tbsp butter 1 medium onion, chopped 1/2 lb sliced mushrooms 1 can cream of mushroom soup 1 1/4 cups milk 1 tsp Worcestershire sauce 1/2 tsp prepared mustard 1/4 tsp pepper 2 cups shredded ch
by sgre52160
1 tbsp butter 1 medium onion, chopped 1/2 lb sliced mushrooms 1 can cream of mushroom soup 1 1/4 cups milk 1 tsp Worcestershire sauce 1/2 tsp prepared mustard 1/4 tsp pepper 2 cups shredded ch
Cheesy Cauliflower And Shells Florentine
by sgre52160
8 oz small shell pasta 1 head cauliflower, broken into florets (about 6 cups) 1/4 cup flour 1/4 dried thyme Pinch nutmeg 2 1/2 cups skim milk, divided 1 tsp Dijon mustard 2 cups shredded ligh
by sgre52160
8 oz small shell pasta 1 head cauliflower, broken into florets (about 6 cups) 1/4 cup flour 1/4 dried thyme Pinch nutmeg 2 1/2 cups skim milk, divided 1 tsp Dijon mustard 2 cups shredded ligh
Stuffed Shells (bhg)
by ICOOK2
12 oz. dried jumbo pasta shells (about 35 shells) 3 Tbsp. extra virgin olive oil 1 1/2 lb. lean ground beef 2 cloves garlic, peeled and crushed Salt Freshly ground pepper 2 28-oz. cans San
by ICOOK2
12 oz. dried jumbo pasta shells (about 35 shells) 3 Tbsp. extra virgin olive oil 1 1/2 lb. lean ground beef 2 cloves garlic, peeled and crushed Salt Freshly ground pepper 2 28-oz. cans San
view more member recipes
related CDKitchen recipes
Ranch Stuffed Potatoes
Beef Stuffed Shells
Mom's Famous Manicotti (or Stuffed Shells)
Baked Stuffed Shells
Pasta Shell Appetizers
Ham-Stuffed Pasta Shells
Thai Stuffed Crab
Stuffed Shells With Cheese Stuffing
Egg Shell Sidewalk Chalk
Chestnuts Roasting On An Open Fire