Creamy Provolone Stuffed Shells

Yield: 8 servings

Preparation Time: and Active Time: 35 min

Ingredients

1 package (12 ounces) jumbo pasta shells

2 cans (28 ounces each) crushed tomatoes, undrained

1/2 cup vodka

1/3 cup chopped fresh basil

1/3 cup chopped fresh oregano

salt and pepper to taste

24 ounces Clock Shadow Creamery Ricotta cheese (about 3 cups)

16 ounces Burnett Dairy Provolone cheese, shredded and divided (4 cups)

1/2 cup prepared pesto

Directions:

Heat oven to 350 degrees F.

Cook pasta according to package directions; drain and rinse in cold water.

Meanwhile, cook the tomatoes, vodka, basil and oregano in a large saucepan over low heat for 20-25 minutes or until sauce is slightly thickened, stirring occasionally. Season with salt and pepper to taste.

Combine the ricotta, 3 cups provolone and pesto in a large bowl. Season with salt and pepper to taste. Stuff shells with cheese mixture.

Spread half of the sauce in the bottom of a greased 13 x 9-inch baking dish; top with shells. Layer with remaining sauce and provolone. Bake, covered, for 20 minutes. Uncover; bake for 10-15 minutes longer or until bubbly and cheese is lightly browned.

Cheesemonger Tip:
Whether you prefer your provolone young and mild or aged a bit with a pronounced tang, the cheese melts beautifully in this dish.

Please note that some ingredients and brands may not be available in every store.

This recipe originally appeared on www.wisconsincheese.com

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