Cheesy Pasta-Stuffed Shells

1. 1

   Preheat oven to 350F.

2. 2

   Cook jumbo shells according to package directions.

3. 3

   Using a large slotted spoon, transfer shells to a colander.

4. 4

   Rinse with cold water; drain well.

5. 5

   Set aside.

6. 6

   In the same pan, cook tiny shells according to package directions; drain.

7. 7

   Set aside.

8. 8

   Meanwhile, in a large saucepan combine Gruyere cheese, cheddar cheese, half-and-half, and pepper.

9. 9

   Heat over medium-low heat until cheese melts and is smooth, stirring frequently.

10. 10

    Stir in tiny shells.

11. 11

    Spread about 1/2 cup of the vodka sauce into the bottom of a 3-quart rectangular baking dish.

12. 12

    Spoon the cheese mixture evenly into the drained jumbo shells; place stuffed shells in prepared baking dish.

13. 13

    Top with remaining vodka sauce.

14. 14

    Cover and bake for 30 minutes.

15. 15

    Uncover; sprinkle evenly with brick cheese.

16. 16

    Bake, uncovered, about 15 minutes more or until heated through (160 degrees F).

17. 17

    If desired, top with fresh basil.

No additional tips available.