Go Back
Pepperoni Pizza Stuffed Shells
Emilia

Baked Pepperoni Pizza Stuffed Shells

Pepperoni Pizza Stuffed Shells brings together the best comfort food vibes—think gooey, cheesy pizza tucked inside tender pasta shells and baked until bubbling and golden on the edges.
Print Recipe Pin Recipe
Cook Time 35 minutes
Total Time 35 minutes
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1 (12-ounce) box Barilla Jumbo Shells
  • 1 (24-ounce) jar Prego Traditional Marinara Sauce
  • 15 ounces Galbani Whole Milk Ricotta Cheese
  • 2 cups shredded mozzarella cheese divided
  • 1/2 cup Kraft Grated Parmesan Cheese
  • 1 large egg
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 (6-ounce) package Hormel Original Pepperoni chopped, plus a few whole slices for topping
  • 2 tablespoons chopped fresh parsley (optional)

Equipment

  • 9×13 inch baking dish

Method
 

Instructions
  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Cook the jumbo shells in salted boiling water until just al dente. Drain and rinse with cool water.
  3. Spread about 1 cup of marinara sauce over the bottom of the baking dish.
  4. Mix the ricotta, 1 cup mozzarella, Parmesan, egg, Italian seasoning, garlic powder, black pepper, and half of the chopped pepperoni.
  5. Fill each shell with about 2 tablespoons of the ricotta mixture and place it open side up in the dish.
  6. Spoon the remaining marinara sauce over the shells. Top with the remaining mozzarella, chopped pepperoni, and whole pepperoni slices, if desired.
  7. Cover loosely with foil and bake for 25 minutes.
  8. Remove the foil and bake for 10 more minutes, or until the cheese is melted, bubbly, and lightly golden.
  9. Rest for 5 minutes before serving.