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
