Stuffed shells are one of my favorite comfort meals. Pasta encasing a bunch of fluffy ricotta and gooey, cheesy goodness? You just can’t go wrong. Not to mention the variations and combinations that you can use to “mix up” your filling is endless.
So, when Sugardale Foods reached out to me about creating a recipe using their delicious pepperoni – my mind immediately began brainstorming. And, led me right to the thought of a pepperoni-studded stuffed shell (say that 3x fast!). All of your favorite flavors in a pizza, but in pasta form. Genius!
Pepperoni is something that I always have on hand in the fridge, it’s a great way to add a little bit of meaty flavor to recipes. I’ll often add it to skillet pastas, or baked pasta dishes…as well as just for snacking purposes. Love having it around for a quick anti-pasta platter when unexpected guests drop in. A few slices of cheese, some pepperoni, maybe a few olives? Bam! Awesome easy appetizer.
But, finding a good-quality pepperoni can be a little bit daunting – to say the least. So many are full of so much fat, by the time you cook it…there’s nothing left. Not the case with Sugardale’s pepperoni.
Sugardale Foods is a family-owned company that’s been in business since 1920. Right here in the good, old US of A too! That’s a feat that seems to be harder and harder to come by these days. You can find their products (ham, pepperoni, bacon) at many retailers nationwide, in various size packaging. With 3 little boys, I can blow through one of their 1-lb bags in no time. It’s a brand I know I can always turn to for quality! Make sure you stop by their recipe page for a bunch of great recipe ideas.
I kept the filling simple: Ricotta, chunks of mozzarella, a little oregano. Placed the whole pepperoni slices into the shells, then stuffed with the ricotta mixture. Baked with my favorite quick marinara sauce and a little extra mozzarella on top. Perfection, I tell ya!
It’s the time of year where we find ourselves turning to comfort foods, and this one is definitely a new favorite in our home. Add it to your menu soon, you won’t regret it!
Pepperoni Stuffed Shells
1 (16 oz ) box jumbo shells
15 oz container ricotta cheese
16 oz mozzarella cheese, cut into small cubes
1 tsp kosher salt
1/2 tsp garlic powder
1 tsp dried oregano
1 (8 oz) package Sugardale pepperoni
1 jar favorite marinara sauce
Cook pasta shells according to directions. Drain and set aside.
Preheat oven to 425 degrees.
In a 9×13 baking dish, spread 1 cup of the marinara sauce on the bottom and set aside.
In a large bowl combine the ricotta, half of the mozzarella, salt, garlic powder, and oregano. Mix until combined.
Line the inside of a pasta shell with 2 pieces of pepperoni. Then stuff with 1 heaping tablespoon of filling. Place in the baking dish. Repeat with remaining shells.
Spread the remaining sauce on top of the shells, and top with remaining mozzarella cheese.
Cover with aluminum foil and bake for 30 minutes.
Remove foil and bake for another 10-15 minutes until cheese is melted and starting to brown on top.
Let cool for a few minutes before serving.
What is your favorite comfort meal? Tell me about it in the comments and you will be entered to win a $100 Visa gift card!
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