Creamy Provolone Stuffed Shells

Wisconsin Cheese Creamy Provolone Stuffed Shells Recipe
Active Time
35 Minutes



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Provolone or Ricotta can be used in this recipe.


  1. Heat oven to 350°F.
  2. Cook pasta according to package directions; drain and rinse in cold water.
  3. 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.
  4. Combine the ricotta, 3 cups provolone and pesto in a large bowl. Season with salt and pepper to taste. Stuff shells with cheese mixture.
  5. Spread half of the sauce into 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

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

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

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