Ingredients
  • 24   
    dried jumbo shell macaroni
  • 8   ounces 
    dried tiny shell macaroni (2 cups)
  • 2   cups 
    Gruyere cheese, shredded (8 oz.)
  • 2   cups 
    shredded sharp cheddar cheese (8 oz.)
  • 3/4  cup 
    half-and-half or light cream
  • 1/8  teaspoon 
    ground white pepper or pepper
  • 1  24  ounce jar 
    vodka sauce or your favorite tomato pasta sauce
  • 4   ounces 
    brick cheese or mozzarella cheese, shredded (1 cup)
  •  
    Fresh basil leaves (optional)
Directions
1.
Preheat oven to 350 degrees F. Cook 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 same pan cook tiny shells according to package directions. Drain; set aside.
2.
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.
3.
Spread about 1/2 cup of the pasta 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 pasta sauce.
4.
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. Top with fresh basil. Makes 6 servings.
Nutrition information
Per Serving: cal. (kcal) 858, Fat, total (g) 42, chol. (mg) 128, sat. fat (g) 25, carb. (g) 79, Monosaturated fat (g) 10, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 7, pro. (g) 40, vit. A (IU) 1263.35, vit. C (mg) 0, Thiamin (mg) 0.9, Riboflavin (mg) 0.78, Niacin (mg) 5.72, Pyridoxine (Vit. B6) (mg) 0.14, Folate (g) 225.78, Cobalamin (Vit. B12) (g) 1.28, sodium (mg) 1035, Potassium (mg) 217, calcium (mg) 868.32, iron (mg) 4.14, Percent Daily Values are based on a 2,000 calorie diet
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