Everyday Food editor Sarah Carey makes a hearty, cozy, baked pasta-shell casserole that will fill your family and warm them through.
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.
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.