Pizza Shells
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Description
Jumbo shells surrounded by marinara sauce, and stuffed with green peppers, mushrooms, onions, and shredded cheese, topped with mini pepperoni and baked.
Ingredients
- 2 (28 ounce) cans crushed tomatoes
- 2 tablespoons canola oil
- 2 tablespoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon white sugar
- 1 (12 ounce) box jumbo pasta shells
- 1 (6 ounce) can sliced mushrooms, drained
- ½ green bell pepper, chopped
- ½ onion, chopped
- 2 cups shredded Monterey Jack cheese
- 1 (6 ounce) package of sliced mini pepperoni
Directions
- 1. Place crushed tomatoes, canola oil, oregano, basil, and sugar into a large saucepan, cover, and bring to a boil. Reduce heat to a simmer, and cook the sauce, stirring frequently, until the flavors have blended, about 30 minutes.
- 2. Preheat oven to 350 degrees F (175 degrees C).
- 3. Fill a large pot with lightly salted water, and bring to a rolling boil. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the shells are cooked but still firm, about 10 minutes. Drain thoroughly.
- 4. Mix the mushrooms, green pepper, and onion in a bowl. To stuff the shells, spoon about 1 teaspoon of tomato sauce into a shell; sprinkle with the mushroom, green pepper, and onion mixture. Top the shell with about 1 tablespoon of Monterey Jack cheese. Repeat for remaining shells and filling, and place the stuffed shells into a 9x13-inch baking dish side by side and touching. Place several slices of mini pepperoni on each shell. Pour the remaining tomato sauce gently around the shells.
- 5. Bake in the preheated oven until the cheese is melted and browned and the pepperoni slices are crisp, about 30 minutes.
Nutrition Facts
serving: 6 servings
calories: 637.5 kcal
carbohydrates: 66.5 g
protein: 28.3 g
saturated fat: 12.1 g
cholesterol: 63.3 mg
sodium: 1139.2 mg
fiber: 8.6 g
sugar: 4 g
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