pizza shells

Ingredients

• Servings: 6
• 2 (28 ounce) cans crushed tomatoes
• 2 tablespoons canola oil
• 2 tablespoons dried oregano
• 1 teaspoon dried basil
• 1 teaspoon white sugar
• 1 (12 ounce) box jumbo pasta shells
• 1 (6 ounce) can sliced mushrooms, drained
• 1/2 green bell pepper, chopped
• 1/2 onion, chopped
• 2 cups shredded monterey jack cheese
• 1 (6 ounce) package of sliced mini pepperoni

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• place crushed tomatoes, canola oil, oregano, basil, and sugar into a large saucepan, cover, and bring to a boil. reduce heat to a simmer, and cook the sauce, stirring frequently, until the flavors have blended, about 30 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• fill a large pot with lightly salted water, and bring to a rolling boil. stir in the shell pasta, and return to a boil. cook the pasta uncovered, stirring occasionally, until the shells are cooked but still firm, about 10 minutes. drain thoroughly.
• mix the mushrooms, green pepper, and onion in a bowl. to stuff the shells, spoon about 1 teaspoon of tomato sauce into a shell; sprinkle with the mushroom, green pepper, and onion mixture. top the shell with about 1 tablespoon of monterey jack cheese. repeat for remaining shells and filling, and place the stuffed shells into a 9x13-inch baking dish side by side and touching. place several slices of mini pepperoni on each shell. pour the remaining tomato sauce gently around the shells.
• bake in the preheated oven until the cheese is melted and browned and the pepperoni slices are crisp, about 30 minutes.