Pasta Stuffed Pizza Style Recipes

PASTA STUFFED PIZZA STYLE

Steps:

• Prepare pasta according to package directions.
• While pasta is cooking, preheat oven to 450º F.
• Toss the zucchini with the garlic powder and put it into a colander.
• Let it sit 5 minutes and then squeeze out as much moisture as possible.
• In a large bowl, mix zucchini mixture with bread crumbs, pepperoni and egg white, stirring well.
• In a medium mixing bowl, stir together the ingredients for the sauce.
• When pasta is done, drain well.
• Rinse with cold water and drain again.
• Stuff the shells with the filling mixture and arrange them in a 9x13x2-inch pan.
• Spoon the sauce over pasta and sprinkle with the mozzarella and Parmesan cheeses.
• Bake uncovered 15 to 20 minutes or until the cheese has melted.
• TIP: 13 Manicotti shells may be substituted for the jumbo shells.

PIZZA-STYLE MANICOTTI

Steps:

• Cook manicotti according to package directions for al dente; drain. Preheat oven to 350°., Pour 1 cup sauce into an 11x7-in. baking dish. On a short side of each ham slice, layer one basil leaf, one piece string cheese and three slices pepperoni; roll up. Insert in manicotti shells; arrange in a single layer in baking dish., Pour remaining sauce over top. Sprinkle with olives and Parmesan cheese. Bake, uncovered, 25-30 minutes or until heated through. Freeze option: Cover unbaked casserole and freeze for up to 3 months. Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 25-30 minutes or until pasta is tender. Let stand for 10 minutes before serving.