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Pizza Stuffed Shells with Black Olives


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


  • 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.

Product Used

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