Pepperoni Pasta Bake
- 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)
- Produce
- Basil, fresh leaves (1/3 cup)
- Zucchini (1 1/4 cups)
- Meat
- Pepperoni, small (26)
- Condiments
- Marinara (3 cups)
- Cooking & Baking
- Salt and pepper, Coarse (1)
- Pasta & Grains
- Pasta shells, jumbo (28)
- Dairy
- Mozzarella, part-skim (3/4 cup)
- Ricotta, part-skim (2 1/2 cups)
- Refrigerated
- Egg, large (1)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published October 26, 2012 (3 months ago).
64 people saved this recipe.
