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.


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.


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.


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.


Pizza Stuffed Shells Video

4.94 from 15 votes

Pizza Stuffed Shells

AuthorSara Welch
A baking dish full of pizza stuffed shells, topped with melted cheese and pepperoni.
These pizza stuffed shells are pasta shells filled with three kinds of cheese and pepperoni, then baked to perfection in tomato sauce.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course Main
Cuisine Italian
Serves 6


  • 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


  • 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.


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.


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

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Recipe Rating


  1. Can I use all mozzarella and leave out the ricotta cheese? I’m not a fan of it. Other than that. I can’t wait to try it. Thanks for sharing.

  2. 5 stars
    I added some cooked ground sausage (not a lot), chopped green bell pepper & onion (sauteed first). Was very good! “Pro tip, the moment the shells are done cooking (the moment you drain the water) add enough of the pizza sauce to the pasta to coat & theyll soak up the flavor of the sauce.

  3. 4 stars
    Very good and pretty easy! Unfortunately my kids didn’t like them, but that is not the recipe’s fault, they’re just impossible to please. I cut the sauce by half a cup because I didn’t feel like opening a new jar for my missing half cup, and actually I think I could have reduced the sauce even more as I have quite a lot of extra in the pan still. I didn’t have mini pepperoni so I cut regular pepperoni into quarters and it worked fine. Thanks for sharing the recipe!