Pizza and pasta is a winning combination the whole family loves. These freezer-stuffed shells are filled with delicious pizza flavor and are a great make-ahead meal.
Save this recipe!
We'll email this post to you, so you can come back to it later!
I will also send you other recipes I know you'll love. Unsubscribe at any time.
This post was originally published in August 2018 and has been updated.
Jump to:
Why you will love this
- A family favorite dish - Pizza and pasta are tried-and-true favorites. Combining them into one dish is even better. Fill these shells with your favorite pizza flavors like sausage, pepperoni, and cheese.
- Make-ahead - This casserole dish is a great make-ahead option. Pull it together when you have extra time, and bake when you need a quick dinner.
- Freezer-ready - These shells can be prepared and frozen until ready to bake later. I like to make a double batch - use one for now and freeze one for later.
Be sure to try Pepperoni Pizza Pasta Bake for another pizza-pasta mash-up. If you love make-ahead, freezer-friendly dishes, try Freezer Lasagna with cottage cheese.
Ingredients and substitutions
- Sausage - I prefer sweet or hot Italian sausage. You can choose pork, turkey, or chicken varieties. I often use turkey or chicken sausage to help keep this dish lighter.
- Pepperoni - I love using turkey pepperoni because it's less greasy than traditional varieties. Use your favorite thin-sliced pepperoni.
- Green pepper - Adds fresh flavor, color, and texture. Omit the pepper and add onions or olives, or use a combination of all three.
- Sauce - Pizza sauce is my go-to in this recipe. You can also use your favorite marinara or pasta sauce.
Step-by-step instructions
See the recipe card for complete instructions and ingredient amounts.
- Cook the shells: Add 1-2 teaspoons of salt to a large pot of boiling water. Cook the pasta according to package directions, reducing the time by 1-2 minutes. The pasta will cook again when the shells are baked.
- In a large skillet, cook the sausage until brown, breaking it apart as it cooks. If using sausage links, remove the casings before cooking. Drain the excess grease.
- Add the green pepper and cook for 2-3 minutes.
- Add the pepperoni and 1 ⅓ cups pizza sauce. Cook for another 1-2 minutes.
- Transfer the mixture to a bowl to cool. Stir in the cubed mozzarella cheese, reserving some for topping.
- Spread the remaining ⅔ cup sauce in the bottom of a casserole dish. Fill the pasta shells with the filling and place seam-side up in the dish. Top with the reserved cheese.
- Cover and bake at 375℉ for 30 minutes. Uncover and bake for another 5-10 minutes until bubbly around the edges.
- Serve with house salad and ciabatta garlic bread.
Recipe FAQs
Pizza stuffed shells are an excellent make-ahead dish. Make the filling mixture and cook the shells. Next, fill the shells and arrange them in a baking dish. Cover and refrigerate until ready to bake, up to 3 days ahead.
Prepare the shells and place them in a disposable aluminum pan (or freezer-safe and oven-safe dish). Cover tightly with foil and freeze for up to 3 months. Be sure to label including the date prepared.
Thaw overnight in the refrigerator. Bake covered at 375℉ for 30 minutes. Uncover and bake for another 5-10 minutes. If the shells are still partially frozen when baking, allow an extra 10-15 minutes of baking time.
Related recipes
Craving more? Subscribe to My Casual Pantry to get the latest recipes and ideas sent directly to your inbox.
📖 Recipe Card
Easy Pizza Freezer Stuffed Shells
Save this recipe!
We'll email this post to you, so you can come back to it later!
I will also send you other recipes I know you'll love. Unsubscribe at any time.
Ingredients
- 20 jumbo pasta shells (approx. 6 ounces)
- 16 ounces Italian sausage (hot or sweet, pork, turkey, or chicken)
- ½ cup diced green bell pepper (Note 1)
- 3 ounces turkey pepperoni (thinly sliced and quartered)
- 2 cups pizza sauce (or marinara or pasta sauce)
- 8 ounces mozzarella cheese (diced)
Instructions
- Preheat the oven to 375℉.
Pasta
- Bring a large pot of water to a boil. Add 1-2 teaspoons of salt. Add the pasta and cook according to package directions, reducing cook time by 1-2 minutes. Drain and set aside.
Filling
- To a large skillet set over medium heat, add the sausage. If using sausage links, remove the casings. Cook until sausage is brown, crumbling the sausage as it cooks. Drain the excess fat.
- Add the green pepper and cook for 2-3 minutes. Add the pepperoni and 1 ⅓ cups of the sauce and cook for another 1-2 minutes.
- Transfer the mixture to a mixing bowl to cool for 5-10 minutes. Stir in the diced mozzarella, reserving some for the top.
- Spread the remaining sauce in the bottom of a baking dish.
- Fill the pasta shells with the mixture and place in the baking dish seam side up. Top with the reserved cheese.
- Cover with aluminum foil and bake for 30 minutes. Uncover and bake another 5-10 minutes or until bubbly around the edges.
Notes
- Omit the pepper and add onions or olives, or use a combination of all three.
- Pizza stuffed shells are an excellent make-ahead dish. Make the filling mixture and cook the shells. Next, fill the shells and arrange them in a baking dish. Cover and refrigerate until ready to bake, up to 3 days ahead.
- To freeze stuffed shells: prepare the shells and place them in a disposable aluminum pan (or freezer-safe and oven-safe dish). Cover tightly with foil and freeze for up to 3 months. Be sure to label including the date prepared.
Thaw overnight in the refrigerator. Bake covered at 375°F for 30 minutes. Uncover and bake for another 5-10 minutes. If the shells are still partially frozen when baking, allow an extra 10-15 minutes of baking time.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Comments
No Comments