Pizza Shells

Jumbo shells are surrounded by easy marinara sauce, stuffed with green peppers, mushrooms, onions, and shredded cheese, topped with mini pepperoni slices, and baked for a pizza-flavored main dish.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 638 Calories

Ingredients

• 1 teaspoon white sugar
• 1 teaspoon dried basil
• 2 tablespoons dried oregano
• 2 (28 ounce) cans crushed tomatoes
• 2 cups shredded Monterey Jack cheese
• 2 tablespoons canola oil
• 1 (6 ounce) can sliced mushrooms, drained
• 1 (12 ounce) box jumbo pasta shells
• 1 (6 ounce) package of sliced mini pepperoni
• 0.5 onion, chopped
• 0.5 green bell pepper, chopped

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 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.

Step 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.

Step 5

Bake in the preheated oven until the cheese is melted and browned and the pepperoni slices are crisp, about 30 minutes.