PIZZA STUFFED SHELLS
These
pizza stuffed shells are pasta shells filled with three kinds of cheese and
pepperoni, then baked to perfection in tomato sauce.
Course Main
Cuisine Italian
Keyword pizza
stuffed shells, stuffed shells
Prep Time 20 minutes
Cook Time 25 minutes
Total
Time 45 minutes
Calories 604 kcal
Author Dinner
at the Zoo
Ingredients
·
24 jumbo
pasta shells cooked according to package directions
·
5 ounces mini
pepperoni divided use
·
16 ounces ricotta
cheese
·
12 ounces shredded
mozzarella cheese divided use
·
2 teaspoons Italian
seasoning
·
salt
and pepper to taste
·
1/2 cup grated
parmesan cheese
·
3 cups pizza
sauce or marinara sauce
·
2 tablespoons parsley chopped
·
cooking
spray
Instructions
1. Preheat the oven to 375 degrees F. Coat a
9"x13" baking pan with cooking spray.
2. Spread the pizza sauce in an even layer in
the bottom of the pan.
3. Place 1/2 the pepperoni, the ricotta cheese,
1/2 the mozzarella cheese, Italian seasoning, salt and pepper and parmesan
cheese in a large bowl. Stir to combine.
4. Fill each shell with the ricotta mixture and
place in the baking dish.
5. Sprinkle the remaining mozzarella and
pepperoni over the top of the shells.
6. Bake for 25 minutes or until cheese is
melted and starting to brown. Sprinkle with parsley and serve.
Recipe
Notes
Make ahead instructions.
Fill the shells and place in the pan on top of the layer of pizza sauce. Cover
and refrigerate for up to 8 hours. Uncover and sprinkle with remaining
mozzarella and pepperoni. Bake for 30-35 minutes or until pasta is heated
through and cheese is melted.
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