Two great tastes in one easy dish! Make extra and freeze before baking; you've got another meal without any more work!
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Units: US | Metric
- 30 jumbo pasta shells, uncooked
- 3 ounces part-skim mozzarella cheese, grated
- 1/4 cup parmesan cheese, grated
- 3 medium zucchini, grated
- 2 teaspoons garlic powder
- 1 cup seasoned Italian seasoned breadcrumbs
- 1 1/2 ounces pepperoni, torn into small pieces
- 1 large egg white
- 3 cups low-sodium tomato sauce
- 1 teaspoon oregano
- 1 teaspoon dried basil
- 1Prepare pasta according to package directions.
- 2While pasta is cooking, preheat oven to 450º F.
- 3Toss the zucchini with the garlic powder and put it into a colander.
- 4Let it sit 5 minutes and then squeeze out as much moisture as possible.
- 5In a large bowl, mix zucchini mixture with bread crumbs, pepperoni and egg white, stirring well.
- 6In a medium mixing bowl, stir together the ingredients for the sauce.
- 7When pasta is done, drain well.
- 8Rinse with cold water and drain again.
- 9Stuff the shells with the filling mixture and arrange them in a 9x13x2-inch pan.
- 10Spoon the sauce over pasta and sprinkle with the mozzarella and Parmesan cheeses.
- 11Bake uncovered 15 to 20 minutes or until the cheese has melted.
- 12TIP: 13 Manicotti shells may be substituted for the jumbo shells.
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Nutritional Facts for Pasta Stuffed Pizza Style
Serving Size: 1 (408 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 345.6
- Calories from Fat 105
- Total Fat 11.7 g
- Saturated Fat 5.4 g
- Cholesterol 31.8 mg
- Sodium 991.5 mg
- Total Carbohydrate 41.5 g
- Dietary Fiber 6.2 g
- Sugars 12.8 g
- Protein 19.2 g
The following items or measurements are not included:
jumbo pasta shells