*Cheesy Shell-Stuffed Shells*
Serves 6

Genius!  Borrowed from Better Homes and Gardens and adapted for my own use.  Easy, economical and delicious!

24 dried Conchiglioni Rigati Shells (jumbo shell macaroni)
8 ounces  Conchigliette shells (very tiny baby shell macaroni, 2 cups)
4 ounces Gruyere Cheese, grated (1 cup)
2 ounces Stilton Cheese, grated (1/2 cup)
2 ounces Parmesan Cheese, grated (1/2 cup)
8 ounces strong cheddar cheese, grated (2 cups)
6 fluid ounces of single cream (3/4 cup, you may use an equal amount of
low fat evaporated milk if you wish)
1/8 tsp freshly ground white pepper
24 fluid ounces of your favourite tomato pasta sauce (3 cups, or 750ml)

To top:
2 ounces grated mozzarella cheese (1/2 cup)
1 ounce grated strong cheddar cheese (1/4 cup)
1 ounce of grated Parmesan cheese (1/4 cup)


Preheat the oven to 180*C/350*F. gas mark 4.   Butter a 9 by 13 inch glass baking dish.  Set aside.

Cook the large shells according to the package directions, in a large pot of lightly salted water.  Scoop out with a slotted spoon when done, rinse and drain.  Set aside.  Add the mini shells to the boiling water in the pot and cook them according to the package directions.   Drain well and rinse.   Return the pot to the stove.   Add the cream and all of the grated cheeses, except for the topping cheeses.   Season with black pepper.    Heat over medium low heat, stirring constantly until the cheese is melted and the sauce is smooth.   Stir in the cooked small shells.

Cover the bottom of the prepared baking dish with  125ml of the pasta sauce.   Fill the jumbo shells with the cheese-shell mixture.   Place the filled shells in the baking dish.  Top with the remaining pasta sauce.  Cover tightly and bake for 30 minutes.  Remove from the oven, uncover and sprinkle with the topping cheeses (mixed together), and return to the oven to bake for about 15 minutes longer.   Allow to stand for 10 minutes before serving.