Randy Mayor
Yield
5 servings (serving size: 4 stuffed shells)

To fill the shells, simply spoon the cheese mixture into a heavy-duty zip-top plastic bag; squeeze out the air. Snip a one-inch hole in one corner of the bag, and pipe the filling into the shells.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Combine first 4 ingredients in a medium saucepan. Place over medium heat; cook 12 minutes or until slightly thick, stirring occasionally. Remove from heat; set aside.

Step 3

Combine 1/2 cup provolone and the next 6 ingredients (through garlic) in a medium bowl. Spoon or pipe about 1 1/2 tablespoons cheese mixture into each pasta shell; place stuffed shells in a 13 x 9-inch baking dish coated with cooking spray. Spoon tomato mixture over shells; sprinkle with remaining 1/2 cup provolone. Bake at 375° for 25 minutes or until thoroughly heated and cheese melts.

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