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Pizza Stuffed Pasta Shells Recipe

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  • Author: Stacy Corbo
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 36 stuffed shells 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American

Description

These Pizza Stuffed Pasta Shells are a fun and delicious twist on two classic Italian-American favorites. Jumbo pasta shells are filled with a savory mixture of Italian sausage, pepperoni, vegetables, and cheese, then baked in a flavorful pizza sauce and topped with melted mozzarella. It’s a hearty and satisfying meal that’s perfect for feeding a crowd.


Ingredients

Units Scale
  • 1 box (12 oz) jumbo pasta shells
  • 1 lb Italian sausage, casings removed
  • 3 oz pepperoni, diced
  • 1/2 green bell pepper, seeded and diced
  • 1 small onion, diced
  • 1 can (2.25 oz) diced black olives, drained
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 can (28 oz) crushed tomatoes
  • 2 cups shredded mozzarella cheese, divided
  • 1 jar pizza sauce (about 1 1/2 cups)

Instructions

  • Cook Pasta: Cook the jumbo pasta shells according to package directions until al dente. Drain and place them on a sheet of parchment paper to prevent sticking.
  • Brown Sausage and Vegetables: While the pasta is cooking, brown the Italian sausage in a large skillet over medium heat. Drain off any excess grease. Add the pepperoni, green pepper, and onion to the skillet and cook for about 3 minutes, or until the vegetables are softened.
  • Simmer Sauce: Stir in the oregano, basil, and crushed tomatoes. Reduce heat to low and simmer until the sauce is heated through. Stir in 1 cup of the mozzarella cheese until melted.
  • Stuff Shells: Fill each cooked pasta shell with the pizza mixture, using a spoon to ensure they are generously stuffed.
  • Bake (If Baking Immediately): Pour about 1 ½ cups of pizza sauce into the bottom of a baking dish. Arrange the stuffed shells in the sauce. Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for 30 minutes. Remove the foil, top with the remaining mozzarella cheese, and bake for an additional 5-15 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
  • To Freeze: Arrange the uncooked stuffed shells on a baking sheet and freeze for about 30 minutes, or until solid. Transfer the frozen shells to a freezer-safe ziploc bag for storage. When ready to bake, follow step 5, but increase the initial baking time to 45 minutes to ensure the shells are cooked through.

Notes

  • Make a large batch of stuffed shells with different fillings (like sausage or taco filling) for a freezer meal prep session.
  • Separate the cooked pasta shells immediately after draining to prevent sticking.
  • Feel free to substitute the mozzarella cheese with Parmesan or your favorite pizza cheese blend.
  • Serve with a side salad for a complete meal.
  • Store leftovers in the refrigerator for up to 3 days and reheat in the microwave or air fryer.

Nutrition

  • Serving Size: 3 shells
  • Calories: 400kcal
  • Sugar: 10g
  • Sodium: 1000mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 1g
  • Carbohydrates: 45g
  • Fiber: 4g
  • Protein: 20g
  • Cholesterol: 45mg