Ingredients
| 25 | Pastene Italian Jumbo Shells | |
| 12 oz | mozzarella cheese, shredded | |
| salt and pepper to taste | ||
| ¼ cup | Pastene Grated Romano Cheese | |
| 1 ½ | 15 oz can Pastene Pizza Sauce | |
| 1 | 6.5 oz sliced ripe olives | |
| 2 Tbsp | fresh parsley, chopped | |
| cooking spray |
Directions
- 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 1 can of pizza sauce in an even layer in the bottom of the pan.
- Place the mozzarella cheese, salt and pepper and romano cheese in a large bowl. Stir to combine.
- The dish will hold 20-25 shells. Fill each shell with a tablespoon of pizza sauce, top with the cheese mixture, and place in the baking dish. Finish with 5-6 black olives per shell.
- Bake for 20-25 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. Bake for 30-35 minutes or until pasta is heated through and cheese is melted.
