Freezer-Friendly Deluxe Pizza Stuffed Shells

• Meat

  • 1/2 cup Pepperoni, mini
  • 1/2 lb Sausage

• Produce

  • 1 1/2 tsp Basil, fresh
  • 2 cloves Garlic
  • 1/2 Green bell pepper
  • 1 Parsley and basil, fresh
  • 1/2 Yellow onion, medium

• Condiments

  • 26 1 oz jar pasta sauce

• Pasta & Grains

  • 1 Box Pasta shells, jumbo

• Baking & Spices

  • 1 tsp Italian seasoning

• Dairy

  • 2 cups Mozzarella cheese
  • 1 Parmesan cheese
  • 16 oz Whole milk ricotta cheese

Found on thechunkychef.com

Description

Directions

• Boil jumbo pasta shells according to package directions, minus 1-2 minutes. You want them a little bit undercooked since theyll continue cooking in the oven.
• Drain shells and let cool a bit.
• Preheat oven to 375 degrees F and spray a 9x13 baking dish with cooking spray. Set aside.
• Heat a large skillet over MED heat and brown sausage. Use spatula or potato masher to finely crumble the sausage as it browns.
• The last few minutes of cooking the sausage, add onions, green pepper and garlic.
• Drain in a colander.
• To a mixing bowl, add ricotta cheese, cooked sausage, onions, green pepper, garlic, pepperoni, 1 cup of the mozzarella cheese, Italian seasoning and basil.
• Spread about 1/3 cup of the pasta sauce over the bottom of the prepared baking dish.
• Use a spoon to fill pasta shells with cheese mixture, then place shells in baking dish.
• Top with remaining pasta sauce and sprinkle with final 1 cup of mozzarella cheese.
• Add some additional mini pepperoni slices, and sprinkle with a bit of Italian seasoning.
• If freezing, at this point, cover tightly and freeze.
• Bake for 20-25 minutes, until cheese is melted and bubbling.
• Garnish with grated Parmesan and minced fresh herbs.