Pizza Stuffed Shells

Comfort food that hits all the right notes: melty cheese, savory meat, bright tomato sauce, and a few familiar pizza toppings, all tucked into oversized pasta shells. This Pizza Stuffed Shells recipe is cozy enough for a weeknight and impressive enough for company. It’s built from pantry-friendly ingredients and comes together with straightforward steps that anyone can follow. Below you’ll find a full ingredient list, prep notes, and a clear, step-by-step method so the assembly is as stress-free as possible.

Why you’ll love this version

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This take on stuffed shells borrows the best parts of a classic pizza—pepperoni, olives, peppers, gooey mozzarella—and pairs them with a ricotta-like filling built around well-seasoned cooked meats and Parmesan. The result is a layered casserole that slices nicely, reheats beautifully, and makes excellent leftovers. It’s also easy to customize: swap vegetables, use a different cheese blend, or double the sauce if you like things saucy.

Ingredients

• ▢12ounce box Jumbo pasta shells
• ▢1/2pound ground beef
• ▢1/2pound pork sausage (substitute: 1/2 pound turkey sausage)
• ▢1/2 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 and freshly ground black pepper
• ▢24 ounce jars marinara pasta sauce (*or 5-minute pizza sauce)
• ▢4 ounces pepperoni, chopped
• ▢1 heaping cup shredded mozzarella cheese

Equipment and timing

• 1 large pot for boiling pasta
• 1 large skillet for cooking the filling
• 1 9×13-inch baking dish (or similar size)
• Spatula, slotted spoon, wooden spoon, and a sharp knife

Hands-on time: about 35–45 minutes. Total time with baking: about 60–70 minutes.

Prep notes and substitutions

• Use jumbo shells so they can hold a generous filling; smaller shells won’t work as well.
• If the sausage label contains pork, swap it for turkey sausage to keep the recipe consistent with dietary needs. The flavor stays rich and satisfying.
• Drain the canned olives and pat dry if they’re very salty.
• Grate the Parmesan fresh for the best melt and flavor—pre-grated is okay in a pinch.

Step-by-step instructions

1. Preheat and boil. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil. Add the ▢12ounce box Jumbo pasta shells and cook until al dente—follow the lower end of the package time so the shells hold their shape while baking. Drain the shells and rinse briefly with cool water to stop cooking. Set them aside on a sheet pan or a tray in a single layer so they’re easy to fill.
2. Cook the meats and aromatics. Heat a large skillet over medium heat. Add the ▢1/2pound ground beef and the ▢1/2pound turkey sausage (used as a direct swap for pork sausage). Break the meat apart with a wooden spoon and cook until no pink remains, about 6–8 minutes. Use a slotted spoon to transfer any excess fat if there’s a lot—leave enough to coat the pan and carry flavor.
3. Add vegetables and garlic. To the cooked meat, add the ▢1/2 bell pepper (chopped) and ▢1 small onion (chopped). Sauté until the vegetables are soft and translucent, about 4–5 minutes. Stir in the ▢2 cloves garlic (minced) and cook for 30–45 seconds more until fragrant, taking care not to brown the garlic.
4. Season and combine with cheese. Remove the skillet from heat and stir in the ▢1/2 cup freshly grated parmesan cheese and ▢1 teaspoon Dried oregano. Taste the mixture and add ▢salt and freshly ground black pepper as needed—start with a light pinch of each and adjust to preference. Fold in the ▢4 ounces pepperoni (chopped) and the ▢1 small can sliced olives (drained). The filling should be well seasoned and cohesive.
5. Prepare the baking dish with sauce. Spoon roughly half of the ▢24 ounce jar marinara pasta sauce into the bottom of a 9×13-inch baking dish, spreading it into an even layer. If you prefer a thinner sauce layer, use a little less; for a saucier bake, keep the full amount of sauce for topping later.
6. Fill the shells. Using a spoon, stuff each jumbo shell with the meat and cheese mixture. The shells should be generously filled but not overstuffed so they sit neatly in the baking dish. Arrange the filled shells in the sauced dish in a single layer.
7. Top with sauce and cheese. Pour the remaining marinara sauce over the filled shells, spreading gently so each shell is coated. Sprinkle the ▢1 heaping cup shredded mozzarella cheese across the top, distributing it evenly to get good coverage.
8. Bake until bubbly. Cover the baking dish loosely with foil and bake in the preheated 375°F (190°C) oven for 15 minutes. Remove the foil and continue baking for an additional 8–12 minutes, or until the cheese is fully melted and the edges are bubbling. If you like a browned top, finish with a quick 1–2 minute broil—watch closely to prevent burning.
9. Rest, garnish, and serve. Allow the dish to rest for 5–10 minutes after removing it from the oven; this helps the filling set so the shells hold their shape when served. Spoon any remaining sauce from the baking dish around the shells for sauciness, and, if you like, finish with an extra sprinkle of grated Parmesan or a pinch of dried oregano for visual appeal.

Serving suggestions

Serve these Pizza Stuffed Shells with a bright green salad dressed in lemon vinaigrette, roasted vegetables, or garlic bread to soak up extra sauce. They pair nicely with a chilled glass of sparkling water or a light-bodied red wine. Leftovers reheat well in an oven-safe dish covered with foil at 350°F (175°C) for about 15–20 minutes, or until warmed through.

Make-ahead and storage tips

• Assemble the shells in the baking dish, cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to the initial covered baking time if baking straight from chilled.
• To freeze: assemble the dish without baking, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking according to the directions above.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.

Notes and variations

• Vegetarian option: omit the meats and replace them with a blend of sautéed mushrooms, spinach, and finely diced eggplant. Increase the Parmesan by a couple of tablespoons for richness.
• Spicier flavor: use a spicy turkey sausage or add a pinch of red pepper flakes to the meat mixture.
• Cheese swap: try a mix of provolone and mozzarella for an even cheesier, more pizza-like profile.
• Extra saucy: reserve a small amount of sauce to serve on the side for dipping.

Final thoughts

This Pizza Stuffed Shells recipe is a comforting cross between pizza and a baked pasta—familiar flavors presented in an easy, family-friendly format. It’s approachable to assemble, forgiving if you want to swap ingredients, and a total crowd-pleaser. Whether you’re feeding a hungry weeknight crew or sharing a relaxed weekend dinner, these shells deliver a warm and satisfying meal every time.

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Pizza Stuffed Shells

Classic pizza-flavored stuffed pasta shells baked with marinara, pepperoni, and melted mozzarella.

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

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 marinara pasta sauce or 5-minute pizza sauce
• 4 ounce 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 boiling salted water according to package directions until al dente; drain in a colander and spread shells on a large plate to cool so they do not stick together.
• Meanwhile, brown the ground beef and pork sausage in a large skillet over medium heat until no pink remains; drain and discard excess grease.
• Transfer the cooked meat to a large mixing bowl and add the chopped bell pepper, chopped onion, grated 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.
• Spread a thin layer of the remaining 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 upright in the prepared pan.
• Spoon the remaining marinara sauce evenly over the filled shells, top with chopped pepperoni and the shredded mozzarella.
• Bake in the preheated oven for 25–30 minutes, or until the cheese is melted and bubbly.

Equipment

• Large Pot
• Large Skillet
• Mixing Bowl
• 9x13 inch baking pan
• Colander
• Meat chopper

Notes

• Cook shells to al dente so they hold filling.
• Drain cooked meat to remove excess grease.
• Use jarred marinara or quick pizza sauce interchangeably.
• Spread a thin sauce layer to prevent sticking to the pan.