Pepperoni Pizza Stuffed Shells – pasta shells stuffed with ricotta and parmesan cheese, diced pepperoni and topped with pizza sauce. This easy dinner will be a great twist on Pizza night.
We have a pizza at least once a week at our house.
There’s this little place that opened last year in our area which sells NY pizza and it’s outrageously delicious.
For as long as I can remember, this family’s been on the hunt for great pizza. Wherever we’re living or wherever we’re traveling, we always make it a point to read the reviews and search a place out even if it requires a bit of driving to get there.
If it’s great pizza, I could probably eat it any day of the week. When I was young, my parents took me to St. Louis to see a college hockey tournament. We ordered pizza one night in our hotel room and I remember my mother being so disgusted because it was covered with Velveeta cheese.
I don’t know maybe it’s a St. Louis type pizza, but I just remember mom being irate that dinner was “ruined”. I don’t even remember how it tasted. Now every time we’re in St. Louis, I always think back to that and being in the Checkerdome.
SAVE THESE STUFFED SHELLS TO YOUR FAVORITE PINTEREST BOARD!
Pasta is also a big thing at our house and when I say big, I mean B-I-G!
We usually have that once a week as well and on any given day, you can find our son at the stove boiling water making some for a snack or his own for lunch. He eats it that much.
So, with this recipe, I figured why not combine the two? It makes for an easy dinner that the whole family enjoys and really satisfied the pepperoni craving I was having. I don’t know, don’t ask. And no, I’m certainly not pregnant. haha
Check out these other pizza variations from my blogger friends:
Eggplant Pizza Bites from Primavera Kitchen
Pepperoni Pizza Spaghetti Squash Boats from Everyday Maven
Pepperoni Pizza Twists from Mom on Timeout
Grilled Zucchini Pizza Bites from Garnish with Lemon
Pepperoni Cheese Stick Roll-Ups from The Girl Who Ate Everything
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- 1 12- ounce package jumbo pasta shells
- 2 14- ounce jars pizza sauce
- 1 egg beaten
- 1 32- ounce ricotta cheese
- 1/2 cup grated Parmesan
- 2 cups shredded Mozzarella divided
- 2 tablespoons parsley
- 6- ounces pepperoni divided
- Cook shells according to package directions.
- Preheat oven to 400 degrees F. Prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
- Pour one jar of the pizza sauce into the pan and spread evenly.
- In a medium bowl combine the egg, ricotta and Parmesan cheeses, 1 cup of the mozzarella, and the parsley. Mix until well combined.
- Set 30 whole pepperoni aside and cut the remainder up into quarters.
- Place the quartered pepperoni into the bowl and mix well with the other ingredients.
- Spoon stuffing into cooked shells, about two tablespoons in each.
- Place shells into prepared baking dish and cover with the second jar of pizza sauce.
- Evenly distribute the whole pepperoni over the shells.
- Cover with tin foil and bake for 30 minutes.
- Remove foil and sprinkle with remaining mozzarella cheese.
- Bake for another 5 - 7 minutes or until cheese has melted.
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