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January 2013

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Cooking

labyrinth_lady in polgaraskitchen

Pepperoni Stuffed Shells

Pepperoni Stuffed Shells
  • 2 1/2 Cups Ricotta Cheese (Preferably Skim for a lighter option) 
  • 1 1/2 Cups Grated Zucchini (1 Large Zucchini) 
  • 1/3 Cups Fresh Chopped Basil
  • 1 Large Egg, Beaten
  • Salt & Pepper  to Taste
  • 3 Cups of Red Sauce of Choice (Ragu works fine)
  • 25 Jumbo Pasta Sheels (Cooked according to package)
  • 1/3 Cup Regular Pepperoni Slices (Or However Much You Want)
  • 1 1/2 Cups Part-Skim Shredded Mozzerella Cheese
Preheat oven to 400 degrees. In a medium bowl combine the ricotta cheese, basil, grated zucchini, and egg.  Season mixture with salt and pepper to taste.  Spread 1 cup of red sauce in a 9-by-13-inch glass baking dish. Fill each shell with 1 tablespoon ricotta mixture and arrange in even layers in the baking dish. Top the shells with the remaining 2 cups red sauce and line evenly with pepperoni slices.  Sprinkle mozzarella evenly over entire baking dish. (I also prefer to sprinkle some Garlic Powder and salt and pepper to taste over top of the cheese... I also like to put some extra fresh basil on top.)  Cover the dish with foil and bake until sauce is bubbley, about 30 minutes. Swtich oven over to broiler at 400 and remove foil.  Broill in oven until cheese is browned in spots, about 3-5 minutes.  YUM YUM YUM! 
~And don't worry, the pepperoni isn't insanely overpowering! 

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