Pepperoni Pizza Stuffed Shells – pasta shells stuffed with ricotta, Italian seasoning and Parmesan cheese, and diced pepperoni. Top with pizza sauce and you’ve got an easy dinner will be a great twist on Pizza night and one that’s freezable, too!
We have a pizza at least once a week at our house.
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.
Since moving back to Rhode Island, we gone to our old favorite, Caserta Pizzaria in Providence. It’s SOOOOOO good!! It’s a bit of a drive from the southern end of the state, but SO worth it! If you’re ever in Providence, make it a point to visit Federal Hill and stop in. Then you can walk down the street to Pastiche for some dessert.
If it’s great pizza, I could probably eat it any day of the week.
When we aren’t eating pizza, something I find myself continually making is this Pepperoni Bread. We absolutely LOVE it and seriously can’t get enough. I also can’t eat it without dipping it into some Good Seasons Italian Dressing. SOOOOO good! You can use some marinara if you’d like, too.
Get some spinach into your diet AND enjoy some pepperoni bread when you make a loaf of Spinach Pepperoni Bread. It’s just as good as the Pepperoni Bread and is great for Game Day or a potluck.
SAVE THIS PEPPERONI PIZZA STUFFED SHELLS RECIPE 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 at least once a week as well. 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.
My Pesto Chicken Pasta Salad will make for a good dinner or lunch. I love dishes that can be eaten for dinner and are just as good the next day for lunch.
Serve this Tex-Mex Pasta Salad with your tacos on Taco Tuesday. With colorful veggies and a spicy kick, you’ll be south of the border without actually being there!
One of my all-time FAVORITE pasta dishes is this Couscous Chicken Salad! We seriously devour it whenever I make it for dinner which is a total bummer because I think it’s even better the next day for lunch. I usually hide a small amount just so I can have some leftovers. haha
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
What ingredients do I need to make stuffed shells?
- jumbo pasta shells
- pizza sauce
- ricotta cheese
- Parmesan cheese
- mozzarella cheese
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Can I freeze Pizza Stuffed Shells?
Yes, you can!
Assemble the shells up until the point where you need to put them into the oven. Cover them tightly with some plastic wrap and then again with some aluminum foil.
Place into the freezer for up to 3 months.
When ready to bake, preheat your oven to 350°. REMOVE the plastic wrap and recover with the aluminum foil. Bake for 45 minutes. Uncover and top with mozzarella cheese. Bake for an additional 5-7 minutes until cheese is melted.
Of course, you don’t want to eat just these Pepperoni Stuffed Shells for dinner. You need stuff to go with it, right?
My Grandma’s Italian Bread is a delicious side! It’s an easy recipe that make TWO loaves that are crusty on the outside and perfectly soft inside.
It’s great to accompany any pasta with a salad and this Strawberry Spinach Salad is it! Fresh greens and some fruit give your taste buds a bright awakening with every bite.
If pizza isn’t your thing, you can make these Baked Stuffed Shells. You can freeze those as well, just follow the directions I have here for freezing these Pizza Shells.
- 12 ounces jumbo pasta shells
- 28 ounces pizza sauce
- 1 egg beaten
- 32 ounces ricotta cheese
- 1/2 cup grated Parmesan
- 2 cups shredded Mozzarella divided
- 1/2 teaspoon Italian seasoning
- 2 tablespoons parsley
- 6 ounces pepperoni divided
- Cook shells according to package directions.
Preheat oven to 350° 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, Italian seasoning, and the parsley. Mix until well combined.
Set 30 whole pepperoni slices 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.