Tops Friendly Markets Recipes
https://tops.ads.webstophq.com/Recipes/Detail/8753/Creamy_Provolone_Stuffed_Shells
Creamy Provolone Stuffed Shells
Yield: 8 servings
Preparation Time: and Active Time: 35 min
Ingredients
| 1 | package | (12 ounces) jumbo pasta shells | |
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| 2 | cans | (28 ounces each) crushed tomatoes, undrained | |
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| 1/2 | cup | vodka | |
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| 1/3 | cup | chopped fresh basil | |
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| 1/3 | cup | chopped fresh oregano | |
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| salt and pepper to taste | |||
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| 24 | ounces | Clock Shadow Creamery Ricotta cheese (about 3 cups) | |
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| 16 | ounces | Burnett Dairy Provolone cheese, shredded and divided (4 cups) | |
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| 1/2 | cup | prepared pesto | |
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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.
Tops Friendly Markets Recipes
https://tops.ads.webstophq.com/Recipes/Detail/8753/
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