Pepperoni Pasta Bake
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
It looks like your usual stuffed shells, but hidden under the cheese, pepperoni, and marinara is an ingredient that may surprise you. It's your secret to tell. Or not.
Ingredients
2 1/2 c. part-skim ricotta
1 1/4 c. zucchini
1/3 c. chopped fresh basil leaves
1 large egg
Coarse salt
Pepper
3 c. marinara
7 oz. jumbo pasta shells
2 oz. small pepperoni slices
3/4 c. shredded part-skim mozzarella
Instructions
Preheat oven to 400 degrees F. In a medium bowl, combine ricotta, zucchini, basil, and egg; season with 1/2 teaspoon each salt and pepper. Spread 1 cup marinara in a 9-by-13-inch broiler-proof baking dish. Fill each shell with 1 heaping tablespoon ricotta mixture and arrange in an even layer in dish. Top with remaining 2 cups marinara, then pepperoni and mozzarella. Cover with foil and bake until sauce is bubbling, about 30 minutes. Heat broiler, remove foil, and broil until cheese is browned in spots, about 3 minutes. Top with additional basil and serve. Looking for more quick and easy recipes? Try our collections of 30-minute meals, easy recipes, and simple, slow cooker suppers.
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