Prep 50 mins
Cook 40 mins
This is a pasta dish that all our kids will eat.
- 12 uncooked jumbo pasta shells
- 1 tablespoon olive oil
- 1 cup chopped green bell pepper
- 1 medium onion, chopped
- 1 1⁄2 cups chopped pepperoni
- 1 cup chopped Italian plum tomato
- 2 cups shredded 6 cheese Italian cheese blend, divided
- 1 (15 ounce) can pizza sauce
- Cook pasta shells according to the directions on the package; rinse and drain; set aside.
- In a large skillet, heat the olive oil over meadium heat.
- Saute the bell pepper and onion for 3-4 minutes or until tender.
- Take skillet off the burner; add the pepperoni, tomatoes, 1 1/2 cup cheese and salt/pepper to season if desired; stir to combine.
- Fill pasta shells with pepperoni mixture.
- Place filled shells onto a baking dish that has been lightly sprayed with non-stick cooking spray.
- Spoon any extra pepperoni mixture between shells.
- Spoon pizza sauce evenly over stuffed shells.
- Cover dish with foil.
- Bake at 350° for 30 minutes.
- Uncover; sprinkle evenly with 1/2 cup cheese.
- Bake, uncovered, for 5-10 minutes or until cheese is melted.
Easy, and my family LOVED this. Made two batches and put one in freezer. Added veggie sausage crumbles and used turkey pepperoni. AWESOME!
My family thoroughly enjoyed these stuffed shells and have requested that I make these again very soon. I added one pound of browned and drained sausage and only used 1/2 c pepperoni. I couldn't find Italian plum tomatoes, so I used plain diced tomatoes. For the cheese, I couldn't find the 6 cheese blend, so I used 1 c mozzarella and 1 c parmesan. I had intended to add a can of sliced mushrooms to the sausage/pepperoni mixture, but forgot it at the last minute. The next time I make these, I'll add the mushrooms. I served the shell with breadsticks for a very satisfying meal. Thanks NurseDi!