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Cheesy Pasta-Stuffed Shells
Cheesy Pasta-Stuffed Shells

Before you jump to Cheesy Pasta-Stuffed Shells recipe, you may want to read this short interesting healthy tips about Information on How to Elevate Your Mood with Food.

Many of us believe that comfort foods are terrible for us and that we ought to avoid them. But if your comfort food is candy or junk food this holds true. Other times, comfort foods can be very nutritious and good for us to eat. There are several foods that actually can raise your moods when you consume them. When you feel a little down and are needing an emotional boost, try a few of these.

It’s not hard to overcome your bad mood when you are eating grains. Quinoa, barley, teff, millet, etc are all excellent for helping you feel better. They can help you feel full for longer as well, which can help your mood too. Feeling hungry can truly bring you down! The reason these grains elevate your mood is that they are easy for your stomach to digest. You digest these grains faster than other foods which can help promote your blood sugar levels, which, in turn, helps make you feel happier, mood wise.

You can see, you don’t have to turn to junk food or foods that are not good for you so you can feel better! Try a few of these tips instead.

We hope you got insight from reading it, now let’s go back to cheesy pasta-stuffed shells recipe. You can have cheesy pasta-stuffed shells using 9 ingredients and 4 steps. Here is how you do it.

The ingredients needed to cook Cheesy Pasta-Stuffed Shells:
  1. Get 24 dried jumbo pasta shells
  2. Take 8 oz tiny shell macaroni
  3. Get 8 oz Gruyere cheese, shredded (2 cups)
  4. Get 8 oz sharp cheddar cheese (2 cups)
  5. Use 3/4 cup half & half or light cream
  6. Get 1/4 tsp ground white pepper
  7. Get 24 oz jar vodka sauce or favorite pasta sauce
  8. Prepare 4 oz shredded mozzarella (1 cup)
  9. Take 1 Fresh basil (optional)
Instructions to make Cheesy Pasta-Stuffed Shells:
  1. Preheat oven to 350°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.

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