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 idea for tonight — easy, cheesy, and a total crowd pleaser. It comes together quickly and is ideal for weeknights, especially as routines shift and you want something comforting and simple.
Enter: pizza stuffed shells. All the flavor of a cheesy pizza tucked into jumbo pasta shells, layered with marinara, pepperoni, and lots of melted cheese. This dish is loaded with flavor, melts beautifully, and makes a cozy, satisfying meal.
For this version I’m using Stella Aged Asiago Cheese, which I absolutely adore. Asiago is nuttier and smoother than Parmesan, with a robust, sharp flavor when aged. It’s versatile — fantastic grated over pasta, stirred into sauces, or enjoyed with a cracker as a snack.
YUM.
Stella Asiago is aged for 12 months, giving it a bold, savory bite that pairs perfectly with this pizza-style filling. The ricotta-based stuffing is seasoned with herbs and spices, then mixed with freshly grated Asiago for depth and richness.
The filling gets spooned into cooked jumbo shells, which are arranged over marinara in a baking dish. Add another layer of sauce, top with more Asiago and mozzarella, and finish with mini pepperoni or your favorite pizza toppings — roasted red peppers, mushrooms, or olives all work well.
Bake until golden and bubbly, then let rest for a few minutes before serving. These shells are warm, gooey, and saucy — perfect comfort food that’s simple to prepare. They also make a great make-ahead meal: assemble, refrigerate, and bake when you’re ready. They freeze and reheat nicely, too, so they’re ideal for leftovers or feeding friends and family.
I love a good pizza, but this stuffed-shell twist elevates a weeknight dinner with minimal effort. Serve with a simple house salad for a complete meal everyone will enjoy.
Below is the recipe — straightforward ingredients and steps so you can get these into the oven in no time.
Pizza Stuffed Shells
Asiago Pizza Stuffed Shells
Ingredients
- 1 cup of 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 black pepper
- Pinch crushed red pepper flakes
- ¼ cup mini pepperoni
Instructions
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Preheat the oven to 350°F. Spread ½ cup of marinara in the bottom of a 9×9-inch baking dish (or a 9-inch round dish).
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Cook the jumbo pasta shells according to package directions; drain and set aside.
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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 crushed red pepper flakes.
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Spoon the cheese mixture into each shell and arrange the filled shells in the baking dish over the marinara. Spoon the remaining marinara over the shells. Sprinkle with the remaining Asiago and mozzarella, then top with mini pepperoni or your preferred toppings.
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Bake for 30 to 35 minutes, until the cheese is melted and the top is golden and bubbly. Remove from the oven, garnish with fresh basil and additional Asiago if desired, and serve hot.
Did you make this recipe?
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So cheesy!