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Home » Pasta » Pizza Stuffed Shells

September 10, 2018 By Sara 37 Comments

Pizza Stuffed Shells

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These pizza stuffed shells are pasta shells filled with three kinds of cheese and pepperoni, then baked to perfection in tomato sauce. An easy make ahead dinner that the kids will love!

This fun and unique stuffed shells dish combines pizza and pasta for a hearty dinner option that’s family friendly and totally delicious. Serve your pasta shells with some garlic knots or a roasted veggie for a complete meal.

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A baking dish full of pizza stuffed shells, topped with melted cheese and pepperoni.

I am a huge fan of mixing two recipes together and turning them into one even more amazing recipe.  These pizza stuffed shells are no disappointment and turned out even better than I imagined. They were a huge hit at the dinner table and I’m ready to make them again.

HOW DO YOU MAKE PIZZA STUFFED SHELLS?

Imagine all the best parts of pizza, stuffed inside pasta shells and baked to perfection. That’s exactly what these pizza stuffed shells are. The first step is to make the filling, which is a combination of ricotta, mozzarella and parmesan cheeses, along with mini pepperoni and seasonings.

A bowl of ricotta cheese, mozzarella cheese, parmesan cheese, mini pepperoni and Italian seasoning.

I kept it simple with just pepperoni and cheese, but you can also add other pizza toppings like cooked sausage, olives, peppers, and mushrooms. The best part about this recipe is that it’s easily adjusted to match your pizza craving preferences. You can either use pizza sauce or marinara sauce to line the bottom of your baking dish; whichever you prefer.

Pasta shells stuffed with ricotta cheese in tomato sauce.

To make pizza stuffed shells ahead of time, simply stuff the shells and place them in the tomato sauce, then cover and refrigerate for up to 8 hours. Uncover, add the remaining toppings, then bake when you’re ready to eat. You’ll need to add more time in the oven if you’re starting with a cold dish of shells.

Pasta shells topped with mini pepperoni and shredded cheese in a baking dish.

DO THE PASTA SHELLS NEED TO BE BOILED FIRST BEFORE BAKING?

Your pasta shells should be prepared based on package directions prior to the baking phase. If not, you will end up with some mighty tough shells to bite through. Be sure you follow the instructions as different brands cook for different lengths of time.

CAN THE PASTA SHELLS BE STORED IN THE FRIDGE?

If your shells haven’t been cooked, there’s no reason to store them in the fridge. However, if you have unstuffed, cooked pasta shells, these can be stored in a properly sealed dish for up to 3- 5 days. I suggest only doing this if necessary.

Pizza stuffed shells with a serving spoon.

Pasta is one of my family’s favorite ingredients and of course, pizza is always a hit. My kids like to keep things basic, but these shells can be stuffed with a variety of fun ingredients. However you decide to make them, you will definitely enjoy them.

MORE PASTA RECIPES YOU’LL LOVE

  • Cajun Shrimp and Sausage Pasta
  • Chicken Pesto Pasta
  • Caprese Pasta
  • Chicken and Broccoli Pasta
  • Sun Dried Tomato Pasta with Chicken

Pizza Stuffed Shells Video


A baking dish full of pizza stuffed shells, topped with melted cheese and pepperoni.
Print Pin
5 from 13 votes

Pizza Stuffed Shells

These pizza stuffed shells are pasta shells filled with three kinds of cheese and pepperoni, then baked to perfection in tomato sauce.
Course Main
Cuisine Italian
Keyword pizza stuffed shells, stuffed shells
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Calories 604kcal
Author Sara Welch

Ingredients

  • 24 jumbo pasta shells cooked according to package directions
  • 5 ounces mini pepperoni divided use
  • 16 ounces ricotta cheese
  • 12 ounces shredded mozzarella cheese divided use
  • 2 teaspoons Italian seasoning
  • salt and pepper to taste
  • 1/2 cup grated parmesan cheese
  • 3 cups pizza sauce or marinara sauce
  • 2 tablespoons parsley chopped
  • cooking spray

Instructions

  • Preheat the oven to 375 degrees F. Coat a 9"x13" baking pan with cooking spray.
  • Spread the pizza sauce in an even layer in the bottom of the pan.
  • Place 1/2 the pepperoni, the ricotta cheese, 1/2 the mozzarella cheese, Italian seasoning, salt and pepper and parmesan cheese in a large bowl. Stir to combine.
  • Fill each shell with the ricotta mixture and place in the baking dish.
  • Sprinkle the remaining mozzarella and pepperoni over the top of the shells.
  • Bake for 25 minutes or until cheese is melted and starting to brown. Sprinkle with parsley and serve.

Notes

Make ahead instructions. 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.

Nutrition

Calories: 604kcal | Carbohydrates: 34g | Protein: 35g | Fat: 26g | Saturated Fat: 18g | Cholesterol: 115mg | Sodium: 607mg | Potassium: 691mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1445IU | Vitamin C: 10.5mg | Calcium: 576mg | Iron: 3mg

Filed Under: Dinner, Pasta Tagged With: Cheese, Pizza, Stuffed Shells

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Comments

  1. Christine says

    September 25, 2019 at 3:12 pm

    Tried this for my family fed everyone and they seemed to like it

    Reply
  2. Denise says

    September 6, 2019 at 6:44 am

    5 stars
    I have made this twice now and everyone loves it . The first time I made it with the large shells the second time I made it like a casserole with small shells mixed everything together threw into pan and baked turned out really good with much less work!

    Reply
  3. Beatrice says

    August 12, 2019 at 7:29 pm

    5 stars
    This recipe came out really good and amazing as leftovers!

    Reply
  4. Susan says

    July 27, 2019 at 1:14 pm

    5 stars
    I also added Romano cheese and instead of Italian seasoning added a full cup of Italian cooked and crumbled pizza sausage.What a wonderful meal this was with a side salad.THANK YOU🤗

    Reply
  5. Jamie says

    July 26, 2019 at 1:15 pm

    The calories and such. Is that for just one? 604 cal for one? Or 604 for 6?

    Reply
    • Sara says

      July 27, 2019 at 1:20 pm

      For 4 shells!

      Reply
  6. Amanda Shackelford says

    June 18, 2019 at 3:48 am

    5 stars
    I made these for dinner one night and they were amazing. Gonna make them for dinner again tonight. Other than having to go get all the pepperoni and shells at Walmart because I can’t find them anywhere else. But in the end it’s worth it. Thanks fora great recipe.

    Reply
  7. Shelly says

    February 25, 2019 at 5:29 pm

    5 stars
    Made this for my birthday dinner. It was very easy to make & assemble. It actuay made the kitchen smell like a pizza cooking! We all liked it very much! Thank you for sharing this recipe.

    Reply
    • Sara says

      February 26, 2019 at 11:32 am

      So glad to hear everyone enjoyed it, thanks for reporting back! Happy belated birthday!

      Reply
  8. BeachMom33 says

    February 24, 2019 at 1:36 pm

    Are these shells precooked or a “no cook” before variety? When I’ve made stuffed shells, they are never this pretty as they are usually torn or stick together. This looks like a great recipe everyone would eat.

    Reply
    • Sara says

      February 24, 2019 at 9:25 pm

      You need to cook the pasta before you fill it, I hope you enjoy this recipe!

      Reply
  9. Omelia says

    February 20, 2019 at 9:54 am

    I made this but added more pepperoni and mozzarella than what it called for. It was pretty good. I will definitely make it again.

    Reply
    • Rose says

      February 22, 2019 at 5:53 pm

      What can be substituted for Parmesan cheese I’m allergic to it

      Reply
      • Sara says

        February 23, 2019 at 7:58 am

        I’d just omit it and use more mozzarella, or you could use romano or fontina cheese.

        Reply
    • Shannon says

      July 24, 2019 at 12:19 pm

      Where can you find large enough shells?

      Reply
      • Sara says

        July 24, 2019 at 12:53 pm

        Large shells are found in the pasta area near the lasagna noodles.

        Reply
  10. Marybeth Wojcik says

    December 29, 2018 at 3:58 pm

    What type of Italian dressing do you recommend? I have only used the kind that is already mixed with oil and vinegar and am not familiar with the dry dressings.

    Reply
    • Sara says

      December 29, 2018 at 10:19 pm

      You’re looking for dried Italian seasoning, it’s a shaker bottle filled with a mixture of dried herbs such as basil, oregano and parsley: https://www.mccormick.com/spices-and-flavors/herbs-and-spices/blends/perfect-pinch-italian-seasoning

      Reply
  11. Cass says

    December 16, 2018 at 3:51 pm

    5 stars
    Pretty good dish. I beefed up the filling by adding sautéed onions and mushrooms. My family said it is similar to the Lasagna stuffed shells I usually make. Good dish to make when your in a hurry and I usually put the extra in a Tupperware and freeze it for another day.

    Reply
    • Sara says

      December 16, 2018 at 9:07 pm

      So glad to hear you enjoyed it, thanks for reporting back!

      Reply
  12. Tabatha Gates says

    November 29, 2018 at 7:24 am

    I’m new to the gluten free diet and just wondering other than the shells what other alterations would be necessary to make this gluten free?

    Reply
    • Sara says

      November 29, 2018 at 7:30 am

      Nothing else in the recipe should have gluten, I would just double check to make sure whatever marinara sauce you buy is gluten free!

      Reply
      • Tabatha Gates says

        November 29, 2018 at 7:32 am

        Thanks! Looking forward to trying this!

        Reply
  13. Wendy says

    September 18, 2018 at 5:38 am

    My hubby hates ricotta cheese is there a good substitute or is it ok to leave it out?

    Reply
    • Sara says

      September 18, 2018 at 7:02 am

      You can leave it out, but you’ll probably want to add something else like more mozzarella or pepperoni or something like cooked sausage, otherwise you won’t have enough filling for the shells.

      Reply
    • Jaime says

      September 19, 2018 at 2:11 pm

      5 stars
      My mom uses cottage cheese when making lasagna instead of ricotta cheese. I’m trying it that way and will see how it goes.

      Reply
    • Lois Reynolds says

      February 15, 2019 at 8:59 pm

      You could use small curd cottage cheese mixed with an egg or two……I used to use that to make lasagne when I didn’t have ricoota……it’s works very well…..can’t tell the difference untless yu tell someone……

      Reply
      • Sara says

        February 15, 2019 at 9:55 pm

        That’s a great idea!

        Reply
  14. Debbie says

    September 16, 2018 at 8:46 pm

    5 stars
    Cheesy Italian goodness! My family loves this kind of a meal!

    Reply
  15. Evelyn Hernandez says

    September 13, 2018 at 9:00 am

    My son would love these, he loves pizza! Might make a healthier version for him over the weekend.

    Reply
  16. Brittany Vantrease says

    September 12, 2018 at 8:12 am

    5 stars
    These look super amazing! I didn’t know that I could buy pepperonis that small. I am definitely pinning to Facebook. Thanks for the recipe!

    Reply
  17. Brittany says

    September 11, 2018 at 10:44 pm

    OMG YUM. My husband and daughter would love these pizza stuffed shells!! What a unique recipe and idea!

    Reply
  18. Carrie Lewis says

    September 11, 2018 at 3:09 pm

    5 stars
    They are delicious! Thanks for the recipe and making it so simple to follow. An elegant meal for a great price.

    Reply
  19. Tara Pittman says

    September 11, 2018 at 2:59 pm

    My family would love this pasta dish. We are huge fans of pasta and cheese.

    Reply
  20. Ann F. Snook-Moreau says

    September 11, 2018 at 1:48 pm

    5 stars
    Oh my gosh, these look amazing! Such a fun twist on the regular old stuffed shells. I think my husband would really love them!

    Reply
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With 3 young kids, dinner can feel like feeding time at the zoo! I'm a mom on a mission to create easy, healthy and family friendly recipes ...Read More
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