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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 (28 ounce) cans
1 (12 ounce) box
jumbo pasta shells
1 (6 ounce) can
sliced mushrooms, drained
green bell pepper, chopped
shredded Monterey Jack cheese
1 (6 ounce)
package of sliced mini pepperoni
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!)
Very good, I did not add the sugar however.
Beautifully easy to make; my husband fell in love with these :).
Super good! Takes a little time for prep but well worth it. I left the veggies out and replaced it with hamburger meat to suit the kiddos and added half the pepperoni to the meat mix with a good handful of parm. I sprinkled the rest of the pepperoni on the top along with the cheese and some parsley. I LOVE how you can add anything or take out anything to suit your personal taste. Hit with the husband kids alike ;)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 274
Get cute n’ creepy recipes to feed all your little monsters.
Fall and winter salads bring bright flavors to your favorite meals.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
See how to make a pesto and potato pizza.
See how to make a white pizza with ham, asparagus, and two cheeses.
See how to make a classic pizza margherita.