Recipes Ingredients Meat & Poultry Pork Recipes Pepperoni Pasta Bake 3.5 (39) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 50 mins Servings: 4 It looks like your usual stuffed shells, but hidden under the cheese, pepperoni, and marinara is grated zucchini that kids will never detect. Ingredients 2 ½ cups part-skim ricotta (20 ounces) 1 ¼ cups grated zucchini (from 1 medium zucchini) ⅓ 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) ¾ 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. Romulo Yanes 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. Rate it Print