Pizza Shells

Pizza Shells

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crystal 0

"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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1 h 30 m servings 637 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 637 kcal
  • 32%
  • Fat:
  • 30.4 g
  • 47%
  • Carbs:
  • 66.5g
  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • Cook's Note
  • Try it with the onions lightly caramelized. Goes very good with the cheese.


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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 i...

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 po...

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....

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...

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