Ingredients:
15-18 jumbo pasta shells
1/2 lb. lean ground beef
2 cloves garlic, minced
1/2 onion, finely diced
1 tsp. oregano
4 oz. sliced pepperoni, chopped and divided
1 green pepper, diced
1 large tomato, diced
1 c. good quality pizza sauce
2 c. mozzarella cheese, shredded and divided
Directions:
Preheat oven to 350 degrees. Cook shells el dente according to package directions. Drain and set aside to cool.
In a medium pan, brown ground beef, onion and garlic until no pink remains. Drain any fat.
Add 3/4 of the pepperoni and cook about 3 minutes. Finally, add in green pepper, oregano and tomato. Cook about 3 minutes or until green pepper is slightly softened. Remove from heat and stir in 1/2 c. mozzarella cheese.
Fill each shell with the pepperoni mixture (approx. 1 1/2 Tbsp.) and place in a baking dish.
Top with pizza sauce. Cover with foil and bake 20-25 minutes or until heated through. Remove foil and add remaining mozzarella cheese and remaining pepperoni. Return to oven until cheese is melted and bubbly.
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