Pizza Shells

6 Reviews Add a Pic
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Recipe by  crystal

“Jumbo shells surrounded by marinara sauce, and stuffed with green peppers, mushrooms, onions, and shredded cheese, topped with mini pepperoni and baked.”

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Adjust Servings

Original recipe yields 6 servings



  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C).
  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.
  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.
  5. Bake in the preheated oven until the cheese is melted and browned and the pepperoni slices are crisp, about 30 minutes.

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Reviews (6)

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Delicious take on pizza and stuffed shells! I only used one can of tomatoes thinking it would have been too much, but next time I will use both. I did had some crushed red pepper and garlic powder to the sauce just as a personal preference. I used mozzarella only because I forgot the Monterey jack but I think a mixture would be even better. My little guy went crazy for them. Thanks for the awesome recipe!



YUM! I added in some ricotta that needed to be used and some cooked, crumbled hot sausage that I had in the freezer. I just mixed it all together (including the pepperoni) and filled the shells. I put them into the baking dish and topped them w/ the sauce, cheese and some extra mini pepperoni. I baked them about 30 mins. covered w/ foil, then removed the foil and baked about 10 mins. longer. These had great flavor! I loved the concept of these and love the fact that you can pretty much use any of your favorite pizza toppings (I'm planning to add some sliced black olives next time as well). Family really enjoyed these and I will be making them again! Thanks for sharing. :)



I loved this! Hubby did, too, though he would have preferred it without the green peppers (my fault - thought he liked them!) I tweaked it a bit - used mozzarella cheese and crushed red pepper instead of mont jack (what I had onhand) and I added cottage cheese for some protein. Combined all the filling ingredients (in my case - cott cheese, mushrooms, scallions, pepperoni, green pepper, real bacon, black olives, cheddar and mozz cheese, along with Italian seasoning) with part marinara/part pizza sauce (again - using up ingred I had onhand) - stuffed shells, topped w/more sauce, cheese and sprinkled w/parm cheese. So yummy and it made tons (plus was able to assemble it early in the day, bake later, serving alongside texas toast, salad and steamed asparagus - great meal!)

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Amount Per Serving (6 total)

  • Calories
  • 637 cal
  • 32%
  • Fat
  • 30.4 g
  • 47%
  • Carbs
  • 66.5 g
  • 21%
  • Protein
  • 28.3 g
  • 57%
  • Cholesterol
  • 63 mg
  • 21%
  • Sodium
  • 1139 mg
  • 46%

Based on a 2,000 calorie diet



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Lasagna Stuffed Shells


next recipe:

Shells with Italian Sausage and Ricotta Stuffing