Creamy Provolone Stuffed Shells

Instructions

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.