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Pizza Stuffed Pasta Shells Recipe
If you love easy, delicious dinner ideas, these Pizza Stuffed Pasta Shells are for you! All the great flavor of a pizza, in a make ahead (freezer friendly) pasta dish!
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings: 36 shells
Calories: 135 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 box jumbo pasta shells 12 oz
- 1 lb Italian sausage removed from casings
- 3 oz pepperoni diced
- ½ green pepper seeded and diced
- 1 small onion diced
- 1 can diced black olives, drained 2.25 oz
- 2 teaspoon oregano
- 1 teaspoon dried basil
- 1 can crushed tomatoes 28 oz
- 2 cups shredded Mozzarella cheese divided
- 1 jar Pizza Sauce about 1 1/2 cups
Instructions
- Cook large shells pasta according to package directions. Once cooked, separate and place on parchment paper on counter. Set aside.
- While pasta is cooking, brown italian sausage in a large skillet. Once browned, drain grease and return meat to skillet. Add in pepperoni, green pepper, and onion. Cook for about 3 minutes.
- Add oregano, basil, and crushed tomatoes. Over low heat, simmer until sauce is warm. Stir in 1 cup mozzarella cheese.
- Using a large spoon, stuff each shell with pizza mixture, until all shells are stuffed.
- If baking immediately, pour about 1 1/2 cups of pizza sauce in bottom of a baking dish. Choose a dish size that will fit the number of shells you are going to be cooking. For my family, we each eat about 2-3 shells per meal. On top of sauce, add shells. Cover dish with foil and bake for 30 minutes in a 350F oven. Remove foil, top with remaining cheese and bake an additional 5-15 minutes, until cheese is melted, sauce on bottom is bubbly and mixture inside shells is fully heated.
- To freeze: place uncooked stuffed shells onto a baking sheet. Place in freezer for about 30 minutes. Transfer to a freezer safe ziploc bag and store frozen. When ready to bake, follow step 5 above, but add an additional 15 minutes to the baking time...making it 45 minutes in a 350F oven (with an additionaly 5-15 to melt cheese on top). ENJOY.
Cup of Yum
Notes
- Make lots of shells at once. Have a shell stuffing party and prep pizza pasta shells, Sausage Stuffed Pasta Shells and Stuffed Taco Shells all at once. Then, you’ll have a freezer full of meals ready to heat up at a moment’s notice.
- Separate shells right away after boiling. Once the pasta shells are cooked and drained, they should be separated immediately. Otherwise they’ll stick together and become more difficult to stuff.
- Cheese options. Feel free to swap the mozzarella for parmesan or your other favorite pizza cheese.
- Side dishes. Serve stuffed pasta shells with Easy Italian Salad on the side for a well rounded meal.
- Store leftovers in refrigerator for up to 3 days, reheating in microwave or airfryer.
Nutrition Information
Serving
1shell
Calories
135kcal
(7%)
Carbohydrates
10g
(3%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.04g
Cholesterol
17mg
(6%)
Sodium
443mg
(18%)
Potassium
168mg
(5%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
199IU
(4%)
Vitamin C
4mg
(4%)
Calcium
52mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36shells
Amount Per Serving
Calories 135
% Daily Value*
| Serving | 1shell | |
| Calories | 135kcal | 7% |
| Carbohydrates | 10g | 3% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 17mg | 6% |
| Sodium | 443mg | 18% |
| Potassium | 168mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 199IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.