Asiago Pizza Stuffed Shells
User Reviews
5
26 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4 people
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Course
Main Course
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Cuisine
American
Asiago Pizza Stuffed Shells
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This recipe for Asiago Pizza Stuffed Shells features jumbo pasta shells filled with a creamy ricotta mixture seasoned with dried basil, oregano, and crushed red pepper flakes, combined with aged Asiago and mozzarella cheeses. The stuffed shells are baked in marinara sauce and topped with mini pepperoni, creating a layered baked pasta dish with bubbly, golden cheese and a slight spicy touch. It provides a comforting and rich texture with the distinctive sharpness from Asiago cheese and the familiar flavors of a pizza-style topping.
Description
Asiago Pizza Stuffed Shells combines large pasta shells stuffed with a mixture of ricotta, egg, Asiago, mozzarella, and Italian herbs. The shells are arranged over marinara sauce, then topped with extra cheese and pepperoni before baking at 350°F until hot and bubbly, producing a dish with a melted, lightly browned cheese crust. The seasoning blend and pepperoni add familiar pizza flavors, giving the dish a hearty and slightly spicy character. The baked shells are creamy inside while maintaining structure, making for a satisfying and shareable meal. This dish works well as a main course, especially for gatherings or family dinners where Italian-inspired comfort food is appreciated.
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Ingredients
- 1 cup marinara sauce your favorite
- ½ pound pasta shells cooked (about 18 shells, jumbo
- 2 cups ricotta cheese
- 1 egg large
- 8 ounces Asiago cheese freshly grated, aged, brand: Stella
- 4 ounces mozzarella cheese freshly grated
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- ½ teaspoon salt
- ½ teaspoon black pepper
- Pinch crushed red pepper flakes
- ¼ cup mini pepperoni
Instructions
- Preheat the oven to 350 degrees F. Pour ½ cup of marinara sauce in the bottom of a 9x9 inch baking dish (or a 9-inch round pie plate).
- Cook the jumbo pasta shells according to the directions on the package.
- In a large bowl, stir together the ricotta cheese, egg, all but ¼ cup of the Stella Aged Asiago, all but ¼ cup of the mozzarella, the basil, oregano, salt, pepper and pepper flakes.
- Spoon the mixture into each shell. Place the shells in the baking dish on top of the marinara. Add the remaining marinara on top. Top with the remaining Stella Aged Asiago and mozzarella cheese. Top with the pepperoni.
- Bake for 30 to 35 minutes, until golden and bubbly. Remove the shells from the oven and top with fresh basil and more asiago if you wish. Serve!
Genuine Reviews
User Reviews
Overall Rating
5
26 reviews
Excellent
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