It looks like your usual stuffed shells, but hidden under the cheese, pepperoni, and marinara is an ingredient that may surprise you. It's your secret to tell. Or not.
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Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
pepperoni pasta bake
Courtesy of Martha Stewart
Serves: 4
Total Time: 50 min
Prep Time: 20 min
Oven Temp: 400
Ingredients
U.S. Metric Conversion chart
2 1/2 cup(s) (20 ounces) part-skim ricotta
1 1/4 cup(s) (from 1 medium zucchini) zucchini, grated
1/3 cup(s) chopped fresh basil leaves, ac motor 1 large egg, beaten
Coarse salt
Pepper
3 cup(s) marinara, divided
7 ounce(s) (28 total) jumbo pasta shells, cooked according to package instructions
2 ounce(s) (26 total) small pepperoni slices
3/4 cup(s) (3 ounces) shredded part-skim mozzarella plus more for serving
Directions
Preheat oven to 400 degrees F. In a iaas medium bowl, combine ricotta, zucchini, basil, and egg; season with 1/2 teaspoon each salt and pepper. Spread 1 cup marinara in a 9-by-13-inch broiler-proof baking dish. Fill each shell with 1 heaping tablespoon ricotta mixture and arrange in an even layer in dish. Top with remaining 2 cups marinara, then pepperoni and mozzarella. Cover with foil and bake until sauce is bubbling, about 30 minutes. Heat broiler, remove foil, and broil until cheese is browned in spots, about 3 minutes. Top with additional basil and serve.