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Pepperoni Pizza Stuffed Shells


25 Pastene Italian Jumbo Shells
5 oz mini pepperoni, sliced and divided
15 oz ricotta cheese
12 oz mozzarella cheese, shredded and divided
2 tsp Italian seasoning
salt and pepper to taste
¼ cup Pastene Grated Parmesan Cheese
¼ cup Pastene Grated Romano Cheese
1 ½ 15 oz can Pastene Pizza Sauce
2 Tbsp fresh parsley, chopped
cooking spray


  • Bring a large pot of salted water to a boil and cook shells until al dente. Drain well, separate on a parchment lined baking sheet to prevent sticking, and set aside.
  • Preheat the oven to 375° F
  • Coat a 9″ x 13″ sides of the baking dish with cooking spray.
  • Spread the pizza sauce in an even layer in the bottom of the pan.
  • Place ½ of the pepperoni (chopped), ricotta cheese, ½ of the mozzarella cheese, Italian seasoning, salt and pepper and parmesan cheese in a large bowl. Stir to combine.
  • The dish will hold about 25 shells. Make a few extra shells in case a shells tears or for possible extra filling. Fill each shell with a tablespoon of pizza sauce and a scoop the ricotta mixture and place in the baking dish.
  • Sprinkle the remaining mozzarella, romano over the top of the shells and top with slices of pepperoni.
  • Bake for 25 minutes or until cheese is melted and starting to brown. Sprinkle with parsley and serve.

Make ahead Note: 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.

Product Used

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