PIZZA STUFFED SHELLS
Bake these pizza sauce laced pepperoni stuffed jumbo pasta shells for a comforting cheesy dinner that's ready in just an hour!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Cook pasta shells to desired doneness as directed on package. Drain. Meanwhile, heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with nonstick cooking spray.
- Heat oil in large skillet over medium heat until hot. Add bell pepper and onion; cook and stir 3 to 4 minutes or until tender. Remove from heat. Add pepperoni, tomatoes and 1 1/2 cups of the cheese; mix well.
- Fill each cooked pasta shell with pepperoni mixture. Place in sprayed baking dish. Spoon any remaining pepperoni mixture between shells. Spoon pizza sauce over stuffed shells. Cover with foil.
- Bake at 350°F. for 30 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake an additional 5 to 10 minutes or until sauce is bubbly and cheese is melted.
Nutrition Facts : Calories 595, Carbohydrate 36 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 3 g, Protein 30 g, SaturatedFat 14 g, ServingSize 1 serving, Sodium 1730 mg, Sugar 9 g
MEAT LOVERS' PIZZA-STUFFED SHELLS
Spicy sausage, smoky bacon, ground beef and pepperoni turn your average stuffed shells into a gooey, meaty meat lovers' pizza-inspired pasta bake that kids and adults alike can get on board with for dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to the package instructions. Drain the pasta and rinse under cold water; set aside.
- Meanwhile, combine the ricotta, Parmesan, parsley, egg, 1/2 cup of the mozzarella, a large pinch of salt and a few grinds of pepper in a large bowl. Fold to combine; set aside.
- Preheat the oven to 450 degrees F.
- Heat a 12-inch ovenproof skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp and brown, about 3 minutes. Remove with a slotted spoon to a paper towel-lined plate and reserve.
- Add the sausage to the skillet and cook, breaking it up with a wooden spoon into large chunks, until brown, about 5 minutes. Remove half the sausage from the skillet with a slotted spoon to a plate and reserve.
- Add the ground beef and onion to the skillet and cook until the beef is brown and the onion is translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the marinara sauce and season with 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer, reduce the heat to low and continue to simmer while you stuff the shells.
- Divide the ricotta filling among the shells. Arrange the shells filling-side up in the skillet on top of the sauce. Top with the remaining mozzarella, the pepperoni and reserved sausage and bacon. Bake until the cheese is melted and the toppings are browned, 20 to 25 minutes. Sprinkle with Parmesan, oregano and red pepper flakes before serving.
PIZZA STUFFED SHELLS
Make and share this Pizza Stuffed Shells recipe from Food.com.
Provided by ratherbeswimmin
Categories Pasta Shells
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta shells according to the directions on the package; rinse and drain; set aside.
- In a large skillet, heat the olive oil over meadium heat.
- Saute the bell pepper and onion for 3-4 minutes or until tender.
- Take skillet off the burner; add the pepperoni, tomatoes, 1 1/2 cup cheese and salt/pepper to season if desired; stir to combine.
- Fill pasta shells with pepperoni mixture.
- Place filled shells onto a baking dish that has been lightly sprayed with non-stick cooking spray.
- Spoon any extra pepperoni mixture between shells.
- Spoon pizza sauce evenly over stuffed shells.
- Cover dish with foil.
- Bake at 350° for 30 minutes.
- Uncover; sprinkle evenly with 1/2 cup cheese.
- Bake, uncovered, for 5-10 minutes or until cheese is melted.
PIZZA SHELLS
Jumbo shells surrounded by marinara sauce, and stuffed with green peppers, mushrooms, onions, and shredded cheese, topped with mini pepperoni and baked.
Provided by crystal
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 6
Number Of Ingredients 11
Steps:
- Place crushed tomatoes, canola oil, oregano, basil, and sugar into a large saucepan, cover, and bring to a boil. Reduce heat to a simmer, and cook the sauce, stirring frequently, until the flavors have blended, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Fill a large pot with lightly salted water, and bring to a rolling boil. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the shells are cooked but still firm, about 10 minutes. Drain thoroughly.
- Mix the mushrooms, green pepper, and onion in a bowl. To stuff the shells, spoon about 1 teaspoon of tomato sauce into a shell; sprinkle with the mushroom, green pepper, and onion mixture. Top the shell with about 1 tablespoon of Monterey Jack cheese. Repeat for remaining shells and filling, and place the stuffed shells into a 9x13-inch baking dish side by side and touching. Place several slices of mini pepperoni on each shell. Pour the remaining tomato sauce gently around the shells.
- Bake in the preheated oven until the cheese is melted and browned and the pepperoni slices are crisp, about 30 minutes.
Nutrition Facts : Calories 637.5 calories, Carbohydrate 66.5 g, Cholesterol 63.3 mg, Fat 30.4 g, Fiber 8.6 g, Protein 28.3 g, SaturatedFat 12.1 g, Sodium 1139.2 mg, Sugar 4 g
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