Get ready to indulge in a comforting twist on a classic favorite! These Pepperoni Pizza Stuffed Shells are not just a meal; they’re a delightful experience that combines the cheesy goodness of pizza with the heartiness of pasta. Imagine each jumbo shell brimming with a savory blend of ricotta, mozzarella, and pepperoni, all nestled in a rich marinara sauce and topped with bubbling cheese. Perfect for family dinners or impressing guests, this recipe is sure to become a staple in your kitchen. Ready to elevate your weeknight dinners? Let’s dive into the delicious details!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 20 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup pepperoni, chopped
- 2 cups marinara sauce
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or olive oil.
- Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente, typically 8-10 minutes. Drain and rinse with cold water to stop the cooking process.
- In a medium mixing bowl, combine ricotta cheese, 1/2 cup of mozzarella cheese, chopped pepperoni, Italian seasoning, and half of the grated Parmesan cheese. Mix thoroughly until well incorporated.
- Spread 1 cup of marinara sauce evenly across the bottom of the prepared baking dish, creating a thin layer to prevent the shells from sticking.
- Using a spoon, carefully fill each cooked pasta shell with the cheese and pepperoni mixture, ensuring each shell is generously stuffed.
- Arrange the filled shells in the baking dish, nestling them into the marinara sauce.
- Pour the remaining marinara sauce over the stuffed shells, ensuring they are well-covered.
- Sprinkle the remaining mozzarella and Parmesan cheese over the top of the shells.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly, and the edges are slightly golden.
- Remove from the oven and let the dish rest for 5 minutes before serving to allow the filling to set.
- Garnish with additional chopped pepperoni or fresh basil leaves if desired, and serve hot.
Tips
- Perfect Pasta: To ensure your jumbo shells hold their shape, cook them al dente. This will prevent them from becoming mushy during baking.
- Cheese Variations: Feel free to experiment with different cheeses! Adding provolone or a sprinkle of cheddar can give a unique flavor twist to your stuffed shells.
- Make-Ahead Option: You can prepare the stuffed shells in advance. Just assemble everything, cover with foil, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the cooking time if baking straight from the fridge.
- Add Veggies: For a healthier twist, consider adding chopped spinach or bell peppers to the cheese mixture for an extra burst of flavor and nutrition.
- Garnish for Flavor: Don’t skip the garnish! Fresh basil or additional pepperoni on top not only enhances the presentation but adds a fresh flavor that complements the dish beautifully.
- Serve with Sides: Pair your stuffed shells with a simple side salad or garlic bread for a complete Italian feast that everyone will love!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 25g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 65mg
