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pepperoni ricotta stuffed shells bubbling in marinara with melted cheese in a wide horizontal shot, in a baking dish with basil on a wooden table, warm cozy light, shallow depth of field, landscape orientation

Pepperoni and Ricotta Stuffed Shells

Marinara baked jumbo pasta shells stuffed with ricotta and pepperoni.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 20 jumbo pasta shells cooked
  • 2 cups ricotta
  • 1/2 cup pepperoni diced
  • 1 cup shredded mozzarella
  • 1/4 cup Parmesan
  • 1 egg
  • 2 cups marinara
  • 1 tbsp Italian seasoning

Method
 

  1. Heat oven to 375F and spread half the marinara in a baking dish.
  2. Mix the ricotta, pepperoni, half the mozzarella, Parmesan, egg, and seasoning.
  3. Spoon the filling into each cooked shell.
  4. Nestle the shells into the dish.
  5. Top with the remaining marinara and mozzarella.
  6. Bake 22 to 25 minutes until bubbly and golden.

Notes

Cook the shells just shy of done so they do not tear.