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Pepperoni Pasta Bake

Recipe photo courtesy of Romulo Yanes

It looks like your usual stuffed shells, but hidden under the cheese, pepperoni, and marinara is grated zucchini that kids will never detect.

Source: Everyday Food, October 2012
Total Time Prep Servings



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.

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How would you rate this recipe?
  • MS12048546
    3 APR, 2017
    so yummyyy!
  • MS12401972
    7 NOV, 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!
  • LexieLou137
    6 NOV, 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.
  • MS10751156
    26 OCT, 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.
  • MS12089613
    26 OCT, 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?

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