These Pizza Stuffed Shells are a fun, weeknight-friendly twist on two favorites: classic stuffed shells and the flavors of pizza. Tender jumbo pasta shells are filled with a savory meat-and-cheese mixture that includes pepperoni, mozzarella, parmesan, olives, and a bright bell pepper-onion base, then baked with plenty of marinara. The result is a cheesy, saucy, hand-held comfort meal that’s perfect for family dinners or making ahead for a crowd.

Why you’ll love this recipe

Bold pizza flavors in a comforting pasta format.
Uses a simple ingredient list and straightforward steps.
Great for baking ahead and reheating without losing texture.

Ingredients

12 ounce box Jumbo pasta shells
1/2 pound ground beef
1/2 pound pork sausage — replaced with 1/2 pound ground turkey sausage (same amount)
1/2 bell pepper any color, chopped
1 small onion, chopped
1/2 cup freshly grated parmesan cheese
1 teaspoon Dried oregano
2 cloves garlic, minced
1 small can sliced olives
salt and freshly ground black pepper
24 ounce jars marinara pasta sauce (or 5-minute pizza sauce)
4 ounces pepperoni, chopped
1 heaping cup shredded mozzarella cheese

Notes on ingredients and swaps

The original list called for pork sausage; here it’s substituted with an equal amount of ground turkey sausage so the dish matches broader dietary preferences while keeping the same texture and seasoning profile. You can also use a chicken-based sausage or a plant-based Italian sausage if desired. Choose a medium or mild pepperoni and a good-quality marinara or a quick pizza sauce for best flavor. If you prefer, use sliced fresh mozzarella in place of shredded, but reduce overall moisture by patting it dry before stuffing.

Equipment

Large pot for boiling pasta
Large skillet
9×13-inch baking dish
Spoon and spatula
Mixing bowl

How to make Pizza Stuffed Shells

Follow these clear, step-by-step directions to assemble and bake the stuffed shells. The steps keep the same order as the original recipe while providing clearer, kitchen-ready instructions.

1. Cook the pasta shells

Bring a large pot of salted water to a boil. Add the 12 ounce box of Jumbo pasta shells and cook according to package directions until al dente—tender but still firm to the bite. Stir occasionally to prevent sticking.
Drain the shells and spread them on a baking sheet or large tray to cool slightly. This makes them easier to handle when stuffing.

2. Prepare the meat and vegetable filling

Heat a large skillet over medium heat. Add 1/2 pound ground beef and 1/2 pound ground turkey sausage. Use a spatula to break the meat into small pieces as it cooks.
When the meat is starting to brown, add the chopped 1/2 bell pepper and chopped 1 small onion. Cook, stirring occasionally, until the vegetables are softened and the meat is cooked through.
Add 2 cloves garlic, minced, and 1 teaspoon dried oregano to the skillet. Stir and cook for 30–60 seconds, until fragrant.
Season the mixture with salt and freshly ground black pepper to taste. Remove the skillet from heat and let the mixture cool slightly for easier handling.

3. Combine filling ingredients

In a mixing bowl, combine the cooked meat-vegetable mixture with 4 ounces chopped pepperoni, 1 small can sliced olives (drained and chopped if desired), and 1/2 cup freshly grated parmesan cheese.
Stir everything until evenly combined. Taste and adjust salt and pepper if needed.

4. Assemble the baking dish

Preheat your oven to 375°F (190°C).
Spoon about 1 cup of the 24 ounce jar marinara pasta sauce into the bottom of a 9×13-inch baking dish and spread it into an even layer.
One at a time, take a cooled jumbo shell and fill it with about 1–2 tablespoons of the meat-and-cheese filling. Arrange each stuffed shell seam-side up in the prepared baking dish. Continue until all shells are filled and placed in the dish. Reserve any leftover filling to spoon over the shells if desired.
When all shells are in the dish, pour the remaining marinara sauce over the shells, covering them evenly. Sprinkle 1 heaping cup shredded mozzarella cheese over the sauced shells.

5. Bake

Cover the baking dish with foil and bake in the preheated 375°F oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden on top.
Let the dish rest for 5 minutes before serving so the sauce sets slightly and the shells are easier to serve.

Serving suggestions

Serve these Pizza Stuffed Shells with a simple green salad and some crusty bread to mop up the extra sauce. A drizzle of extra virgin olive oil and a sprinkle of red pepper flakes or chopped fresh basil adds a fresh finishing touch.

Make-ahead and storage

To make ahead: Assemble the shells in the baking dish, cover tightly, and refrigerate for up to 24 hours. Bake from chilled, adding a few extra minutes to the covered baking time.
To freeze: Assemble the unbaked dish, cover tightly with foil and plastic wrap, and freeze for up to 2 months. Bake from frozen, covered at 375°F for about 45–55 minutes, then uncover and bake until cheese is bubbly.
Leftovers: Store in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven until warmed through, about 15–20 minutes, or microwave individual portions.

Tips for the best result

Don’t overcook the shells; they should be al dente so they hold their shape when stuffed and baked.
Drain olives well to avoid adding excess liquid to the filling.
For a smokier flavor, swap half the jarred marinara for a pizza-style tomato sauce and finish with a sprinkle of Italian seasoning.
If you like more cheese, add an extra 1/2 cup shredded mozzarella or a handful of grated provolone into the filling.

Frequently asked questions

Can I make these vegetarian?

Yes: substitute the meats with a plant-based Italian sausage, cooked lentils, or a sautéed mushroom and spinach mixture. Keep the seasoning and cheese the same.

Can I use smaller shells?

Jumbo shells work best because they hold more filling, but medium shells can be used—expect to fill more shells and adjust baking time slightly.

Final thoughts

These Pizza Stuffed Shells bring the best parts of pizza—savory meats, melty cheese, tangy sauce—into a cozy, shareable pasta bake. They’re flexible, freezer-friendly, and a guaranteed crowd-pleaser. Make a double batch to freeze for busy nights ahead, then sit back and enjoy the happy faces around your table.