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.

* Per serving · 4 servings · Values may vary.