Gluten Free Pizza Stuffed Shells
Gluten Free Pizza Stuffed Shells are loaded with all of your favorite pizza ingredients and topped with melty cheese and pepperoni.
Servings: 8 People
Cost: 8.00
Ingredients
- 1 lb. Ground Beef
- ½ Small Onion, Finely Diced
- ½ Bell Pepper, Finely Diced
- 2 Garlic Cloves, Finely Minced
- 4 oz. Canned Mushrooms,Drained
- 1 tsp. Dried Oregano
- 4 oz Pepperoni Slices, Cut Into Quarters
- 3 Cups Pasta Or Pizza Sauce (24 Oz. Jar)
- 8 0z. Uncooked Jumbo Pasta Shells, Prepared to packaged directions
- 2 Cups Shredded Mozzarella Or Italian Cheese Blend
Instructions
- Heat oven to 375°F.
- Spray 13x9 glass or ceramic baking dish with non-stick spray.
- In large skillet, brown ground beef, onion, and bell pepper stirring occasionally, until browned.
- Drain off any grease.
- Stir in garlic, mushrooms and oregano.
- Stir in half of the pepperoni slices and 1 cup of the sauce.
- Cook 5 minutes or until heated through. Remove from heat.
- While the beef browns, cook the pasta shells as directed on package and drain.
- Stuff each shell with 2 tablespoons beef mixture and place in a single layer in the baking dish.
- Cover the shells with remaining sauce, shredded cheese and the remaining half of the pepperoni.
- Bake 25 minutes or until the cheese is melted and bubbly.
- Remove from oven and let stand 5 minutes before serving.
Video
Notes
- Under Cook The Gluten Free Shells – Cook the shells 1 or 2 minutes less than the suggested cooking time on the package. They will continue to cook in the oven and hold their shape better.
- Pizza Toppings – Add the pizza toppings you like to this recipe. Swap out the meats or change up the vegetables and make it your own.
- Pizza Spices – Use Italian seasoning in place of the dried oregano or add some crushed red pepper for a little heat.
- Pizza Sauce vs Pasta Sauce – Because there is 3 cups of sauce in this recipe, I like using a 24 oz jar of pasta sauce. Pizza sauce also works, of course.
- Cook the entire filling amount but only half of the shells.
- Bake the recipe in an 8x8 casserole dish which makes 4-6 portions.
- Freeze the remaining filling for the next time you want stuffed shells.