These pizza stuffed shells are sponsored by Stella Cheese! I’ll be creating a few fun recipes for them throughout 2020.
I have the most perfect dinner for you tonight!
It’s easy. It’s delicious. Super cheesy and a huge crowd-pleaser. This comes together quickly and is ideal for a weeknight meal, especially as routines change and you want something comforting and simple.
Enter: PIZZA STUFFED SHELLS! All the flavor of a cheesy pizza stuffed into jumbo pasta shells, finished with pepperoni and even more cheese. It’s a playful twist on a classic and one that’s bound to satisfy everyone at the table.
I’m excited to partner with Stella Cheese for these pizza stuffed shells. For this recipe I used their Aged Asiago Cheese, which I absolutely adore. Asiago has a nuttier, smoother taste than parmesan and brings great flavor to both pasta and pizza. It’s aged for 12 months, producing a robust, sharp profile that shines when freshly grated over a hot dish.
YUM.
The filling is loaded with ricotta, herbs, spices and plenty of freshly grated Stella Aged Asiago, making each shell rich and flavorful. The shells are set in marinara sauce, covered with more Asiago and mozzarella, and finished with mini pepperoni or any pizza toppings you love.
If you want to customize, add roasted red peppers, sautéed mushrooms, or sliced olives on top before baking — whatever you would choose on a pizza works wonderfully here.
Once assembled, bake until the cheese is golden and bubbly. The result is gooey, saucy, and loaded with cheese. This dish is warm and comforting, yet simple to prepare. It also makes a great make-ahead meal: assemble, refrigerate, and bake when you’re ready. It freezes well too, so it’s perfect for sharing with family or keeping leftovers for later — they reheat beautifully.
I love good pizza, and this recipe is a unique, elevated twist that makes weeknight dinner feel a bit more special. Serve it with a simple salad and you’ve got a satisfying meal that will make everyone happy.
Pizza Stuffed Shells
Asiago Pizza Stuffed Shells
4 people
Ingredients
- 1 cup your favorite marinara sauce
- ½ pound jumbo pasta shells, cooked (about 18 shells)
- 2 cups ricotta cheese
- 1 large egg
- 8 ounces Stella Aged Asiago Cheese, freshly grated
- 4 ounces mozzarella, freshly grated
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon pepper
- Pinch crushed red pepper flakes
- ¼ cup mini pepperoni
Instructions
- Preheat the oven to 350°F. Pour ½ cup of marinara into the bottom of a 9×9-inch baking dish (or a 9-inch round pie plate).
- Cook jumbo pasta shells according to package directions; drain and cool slightly.
- In a large bowl, stir together the ricotta, egg, all but ¼ cup of the Stella Aged Asiago, all but ¼ cup of the mozzarella, basil, oregano, salt, pepper and red pepper flakes.
- Spoon the mixture into each shell and place them in the baking dish on top of the marinara. Add remaining marinara over the shells. Sprinkle the top with the remaining Asiago and mozzarella, then arrange the mini pepperoni on top.
- Bake for 30 to 35 minutes, until golden and bubbly. Remove from the oven and garnish with fresh basil and extra Asiago if desired. Serve warm.
Did you make this recipe?
Share a photo of your finished dish and tag it with the hashtag for the creator if you like. Enjoy!
So cheesy!