Bake these pizza sauce laced pepperoni stuffed jumbo pasta shells for a comforting cheesy dinner that’s ready in just an hour!
uncooked jumbo pasta shells
cup chopped green bell pepper
medium onion, chopped (1/2 cup)
cups chopped pepperoni (about 6 ounces)
cup chopped Italian plum tomatoes (about 3 medium)
oz. (2 cups) shredded 6-cheese Italian cheese blend
(15-oz.) can pizza sauce
Cook pasta shells to desired doneness as directed on package. Drain. Meanwhile, heat oven to 350ºF. Spray 11x7-inch (2-quart) glass baking dish with nonstick cooking spray.
Heat oil in large skillet over medium heat until hot. Add bell pepper and onion; cook and stir 3 to 4 minutes or until tender. Remove from heat. Add pepperoni, tomatoes and 1 1/2 cups of the cheese; mix well.
Fill each cooked pasta shell with pepperoni mixture. Place in sprayed baking dish. Spoon any remaining pepperoni mixture between shells. Spoon pizza sauce over stuffed shells. Cover with foil.
Bake at 350ºF. for 30 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake an additional 5 to 10 minutes or until sauce is bubbly and cheese is melted.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 1/2 Starch; 2 1/2 Other Carbohydrate; 3 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.