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Pizza Stuffed Shells

Classic pizza-flavored stuffed jumbo pasta shells baked with marinara, pepperoni and melted mozzarella.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 6 servings

Ingredients

  • 12 ounce jumbo pasta shells
  • 1/2 pound ground beef
  • 1/2 pound pork sausage
  • 1/2 bell pepper bell pepper any color, chopped
  • 1 small onion chopped
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 2 cloves garlic minced
  • 1 small can sliced olives
  • salt to taste
  • freshly ground black pepper to taste
  • 24 ounce jarred marinara pasta sauce or 5-minute pizza sauce
  • 4 ounces pepperoni chopped
  • 1 heaping cup shredded mozzarella cheese

Instructions

  • Preheat the oven to 350°F (175°C).
  • Cook the jumbo pasta shells in a large pot of salted boiling water according to package directions until al dente; drain and spread on a large dish to cool so they don’t stick.
  • In a large skillet over medium heat, brown the ground beef and pork sausage, breaking up meat as it cooks; drain excess grease.
  • Transfer the cooked meat to a large mixing bowl. Add the chopped bell pepper, chopped onion, Parmesan, dried oregano, minced garlic, sliced olives, and 1/2 cup of the marinara sauce. Season with salt and freshly ground black pepper and stir to combine.
  • Spoon a thin layer of marinara sauce over the bottom of a 9x13-inch baking pan.
  • Fill each cooled jumbo shell with a heaping spoonful of the meat mixture and arrange the filled shells in the prepared baking pan in a single layer.
  • Spoon the remaining marinara sauce evenly over the filled shells. Sprinkle the chopped pepperoni over the shells, then top with shredded mozzarella.
  • Bake in the preheated oven for 25–30 minutes, until the cheese is melted and bubbly.

Equipment

  • Large Pot
  • Large Skillet
  • large mixing bowl
  • 9x13 inch Baking Pan
  • Colander
  • wooden spoon or spatula
  • Measuring cups and spoons

Notes

  • Cook shells just to al dente so they hold their shape when filled.
  • Drain cooked meat well to avoid a greasy filling.
  • Use 5-minute pizza sauce if you prefer a quicker homemade option.
  • Allow shells to cool slightly before filling to prevent tearing.
  • Arrange shells snugly in the pan to keep them upright while baking.