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RECIPES

Creamy Provolone Stuffed Shells

Wisconsin Cheese Creamy Provolone Stuffed Shells Recipe

Active Time

35 Minutes

Servings

8

Ingredients

1 package (12 ounces) uncooked 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
3 cups Clock Shadow Creamery Ricotta cheese (24 ounces)
16 ounces Burnett Dairy® Provolone cheese, shredded and divided (4 cups)
1/2 cup pesto

Cheese

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

Instructions

Heat oven to 350°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 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

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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In Wisconsin, we make more flavors, varieties, and styles of cheese than anywhere else in the world. We believe in tradition, producing everything from Italian classics, like parmesan and ricotta, to swiss cheese and cheddar varieties. But every Wisconsin cheesemaker is an innovator as well, which is why we have so many Wisconsin originals, like colby and muenster. Whether it’s a grilled cheese sandwich, potatoes au gratin, or a charcuterie board, Wisconsin cheese makes every dish and recipe tastier.