Back to Pepperoni Pasta Bake All Reviews for Pepperoni Pasta Bake - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 50 mins Servings: 4 doc-pepperoni-pasta-bake-002c-med108875.jpg

Ingredients Ingredient Checklist 2 1/2 cups part-skim ricotta (20 ounces) 1 1/4 cups grated zucchini (from 1 medium zucchini) 1/3 cup chopped fresh basil leaves, plus more for serving 1 large egg, beaten Coarse salt and pepper 3 cups marinara, divided 28 jumbo pasta shells (7 ounces total), cooked according to package instructions 26 small pepperoni slices (2 ounces total) 3/4 cup shredded part-skim mozzarella (3 ounces)

Cook’s Notes Zucchini gives this dish freshness, lightness, and a green vegetable. Because it’s grated instead of chopped, the addition won’t make the end result too watery. To make individual servings, divide ingredients among smaller dishes and bake on a rimmed baking sheet, 25 minutes.

Gallery Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 50 mins Servings: 4 doc-pepperoni-pasta-bake-002c-med108875.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 50 mins Servings: 4

Recipe Summary

prep: 20 mins total: 50 mins

Servings: 4

prep: 20 mins

total: 50 mins

prep:

20 mins

total:

50 mins

Servings: 4

4

doc-pepperoni-pasta-bake-002c-med108875.jpg

doc-pepperoni-pasta-bake-002c-med108875.jpg

Ingredients

Ingredients

  • 2 1/2 cups part-skim ricotta (20 ounces) 1 1/4 cups grated zucchini (from 1 medium zucchini) 1/3 cup chopped fresh basil leaves, plus more for serving 1 large egg, beaten Coarse salt and pepper 3 cups marinara, divided 28 jumbo pasta shells (7 ounces total), cooked according to package instructions 26 small pepperoni slices (2 ounces total) 3/4 cup shredded part-skim mozzarella (3 ounces)

Directions

Preheat oven to 400 degrees. In a medium bowl, combine ricotta, zucchini, basil, and egg; season with 1/2 teaspoon each salt and pepper. Spread 1 cup marinara in a 9-by-13-inch broiler-proof baking dish. Fill each shell with 1 heaping tablespoon ricotta mixture and arrange in an even layer in dish. Top with remaining 2 cups marinara, then pepperoni and mozzarella. Cover with foil and bake until sauce is bubbling, about 30 minutes. Heat broiler, remove foil, and broil until cheese is browned in spots, about 3 minutes. Top with additional basil and serve.

Cook’s Notes Zucchini gives this dish freshness, lightness, and a green vegetable. Because it’s grated instead of chopped, the addition won’t make the end result too watery. To make individual servings, divide ingredients among smaller dishes and bake on a rimmed baking sheet, 25 minutes.

Cook’s Notes

Zucchini gives this dish freshness, lightness, and a green vegetable. Because it’s grated instead of chopped, the addition won’t make the end result too watery. To make individual servings, divide ingredients among smaller dishes and bake on a rimmed baking sheet, 25 minutes.

Reviews (5)

 Add Rating & Review     39 Ratings   5 star values:        9    4 star values:        12    3 star values:        11    2 star values:        4    1 star values:        3

Reviews (5)

Add Rating & Review     39 Ratings   5 star values:        9    4 star values:        12    3 star values:        11    2 star values:        4    1 star values:        3

Add Rating & Review

39 Ratings 5 star values: 9 4 star values: 12 3 star values: 11 2 star values: 4 1 star values: 3

39 Ratings 5 star values: 9 4 star values: 12 3 star values: 11 2 star values: 4 1 star values: 3

39 Ratings 5 star values: 9 4 star values: 12 3 star values: 11 2 star values: 4 1 star values: 3

  • 5 star values: 9 4 star values: 12 3 star values: 11 2 star values: 4 1 star values: 3

    Martha Stewart Member     Rating: Unrated       04/03/2017   so yummyyy!  

Martha Stewart Member     Rating: Unrated       11/07/2012   Wonderfully easy recipe to use. Kept all ingredients as listed, but made manicotti instead of shells. The pepperoni gave the marinara a bit of a spicy bite (I used turkey pepperoni) which we liked a lot. Adding zucchini was a welcome addition, and gave the ricotta texture without adding an overly pungent zucchini taste (not my favorite). A+++ Martha, a hit at our house!  

Martha Stewart Member     Rating: 4 stars       11/06/2012   I gave this 4 stars because only 2 out of 3 kids like it. The only thing I modified was to make 1/2 with and 1/2 without pepperoni because with is a bit spicy. You could probably add more zucchini too. I couldn't taste it at all.  

Martha Stewart Member     Rating: Unrated       10/26/2012   NUTRITION Per serv (makes 4): 694 cal; 28 g fat; 39 g protein; 72 g carb; 3 g fiber -- IN THE INTRO E-MAIL . . . GOSH BUT I WISH PEOPLE WOULD R.E.A.D.  

Martha Stewart Member     Rating: Unrated       10/26/2012   This is so yummy. I did use less ricotta (it comes in a 15 oz. container) and also some frozen chopped spinach (thawed and squeezed dry) along with the zucchini. And I used turkey pepperoni. I wish the recipes had nutrition information, though. How about it, Martha?

    Martha Stewart Member

    Rating: Unrated 04/03/2017

so yummyyy!

Rating: Unrated

Rating: Unrated 11/07/2012

Wonderfully easy recipe to use. Kept all ingredients as listed, but made manicotti instead of shells. The pepperoni gave the marinara a bit of a spicy bite (I used turkey pepperoni) which we liked a lot. Adding zucchini was a welcome addition, and gave the ricotta texture without adding an overly pungent zucchini taste (not my favorite). A+++ Martha, a hit at our house!

Rating: 4 stars 11/06/2012

I gave this 4 stars because only 2 out of 3 kids like it. The only thing I modified was to make 1/2 with and 1/2 without pepperoni because with is a bit spicy. You could probably add more zucchini too. I couldn’t taste it at all.

Rating: 4 stars

Rating: Unrated 10/26/2012

NUTRITION Per serv (makes 4): 694 cal; 28 g fat; 39 g protein; 72 g carb; 3 g fiber – IN THE INTRO E-MAIL . . . GOSH BUT I WISH PEOPLE WOULD R.E.A.D.

This is so yummy. I did use less ricotta (it comes in a 15 oz. container) and also some frozen chopped spinach (thawed and squeezed dry) along with the zucchini. And I used turkey pepperoni. I wish the recipes had nutrition information, though. How about it, Martha?

All Reviews for Pepperoni Pasta Bake

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pepperoni Pasta Bake

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest