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