Pizza-Style Stuffed Shells

By kjs1010

Ingredients

• 20 uncooked jumbo pasra shells
• 3 sweet Italian sausage links (about 10 oz), casing removed
• 1 each red and yellow pepper, diced
• 1 Tbs minced garlic
• 1 tsp olive oil
• 10 oz white mushrooms, sliced
• 1 medium onion, cut in thin wedges
• 1 jar (15.5 oz) pizza sauce
• 1 can (14.5 oz) diced tomatoes
• 3/4 tsp salt
• 1 tub (15 oz) ricotta cheese
• 8 oz sliced pepperoni, chopped
• 1/2 cup grated parmesan cheese
• 1 large egg, beaten
• 4 oz shredded mozzarella cheese

Details

Servings 6
Preparation time 15mins
Cooking time 90mins

Preparation

Step 1

Boil pasta as directed on package; drain.

Meanwhile cook sausage in a large nonstick skillet over medium-high heat, breaking up clumps, 5 minutes or until no longer pink. Remove to a medium bowl; pour off fat in pan.

Add peppers to skillet. Saute 4-5 minutes until soft. Add garlic; saute 1 minute. Place in another medium bowl.

Heat oil in same skillet. Add mushrooms; saute 5 minutes or until lightly browned. Add onion; saute 5 minutes or until limp and golden brown. Return sausage to pan; stir in pizza sauce, tomatoes and 1/2 tsp salt. Bring to a gentle boil over medium heat. Remove from heat.

To bowl with peppers, add ricotta cheese, pepperoni, 1/4 cup parmesan cheese, the egg and remaining 1/4 tsp salt. Stir to blend well.

Heat oven to 400.

Spread sauce in bottom of 13x9 baking dish. Fill cooked pasta shells with ricotta mixture. Arrange in baking dish; cover tightly with foil.

Bake 40 minutes or until hot and bubbly. Top shells with mozzarella cheese, then remaining 1/4 cup parmesan cheese. Bake uncovered 10 minutes to melt cheese.