This is something beyond the usual stuffed pasta. And the sauce….mmmmm. The vodka sauce is a great addition here, it has such a great flavor. Also a great meatless dish, if you need one.
Deconstructed,this dish consists of these great big pasta shells….full of tiny pasta shells, oozing out with the incredible taste of Gruyere cheese. You could substitute the Gruyere with another, less expensive cheese, but I wouldn’t. It has such a great flavor and I love the way Gruyere strings out after it melts.
The recipe also calls for a vodka sauce. Emeril makes a great bottled variety sold in grocery stores…it’s really good and helps make this recipe taste fantastic!!
Make it soon, you’ll love it!
Preheat oven to 350o 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.
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 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.
Bake, covered, for 30 minutes. Uncover and sprinkle with mozzarella cheese. Bake, uncovered, about 15 minutes more or until heated through. Let stand 10 minutes before serving.
Top with fresh basil and serve.
Cheesy Shell-Stuffed Shells
Ingredients
- 24 dried jumbo shell macaroni
- 8 oz (2 cups) dried tiny shell macaroni
- 2 cups (8 oz) shredded Gruyere cheese
- 2 cups (8 oz) shredded extra sharp cheddar cheese
- 3/4 cup half-and-half
- 1/8 teaspoon white pepper
- 1 jar (24 oz) vodka pasta sauce
- 4 oz (1 cup) shredded, mozzarella cheese
- fresh basil leaves for garnish
Directions
- 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.
- 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 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.
- Bake, covered, for 30 minutes. Uncover and sprinkle with mozzarella cheese. Bake, uncovered, about 15 minutes more or until heated through. Let stand 10 minutes before serving. Top with fresh basil and serve.
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