Cheesy Pasta-Stuffed Shells
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-and-half or light cream
1/8 teaspoon ground white pepper or ground black pepper
1 24 ounce jarvodka sauce or your favorite tomato pasta sauce
1 cup shredded brick cheese or mozzarella cheese (4 ounces)
Fresh basil leaves (optional)
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. Set aside. In the 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 melts and is smooth, stirring frequently. Stir in tiny shells.
3. Spread about 1/2 cup of the vodka sauce into the bottom of a 3-quart rectangular baking dish. Spoon the cheese mixture evenly into the drained jumbo shells; place stuffed shells in prepared baking dish. Top with remaining vodka sauce.
4. Cover and bake for 30 minutes. Uncover; sprinkle evenly with brick cheese. Bake, uncovered, about 15 minutes more or until heated through (160 degrees F). If desired, top with fresh basil.