Best 3 Pizza Shells Recipes
Indulge in a delectable homemade pizza experience with our diverse collection of pizza shell recipes. From the classic New York-style thin crust, known for its crispy and foldable texture, to the deep-dish Chicago-style crust, famous for its thick and airy base, we have recipes that cater to every pizza lover's preference. For those seeking a healthier alternative, try our whole wheat pizza crust, crafted with the goodness of whole wheat flour. Alternatively, our gluten-free pizza crust offers a delectable option for those with dietary restrictions. Explore the simplicity of our no-yeast pizza crust, perfect for when you're short on time. And for a fun twist, try our cauliflower pizza crust, a low-carb and nutritious alternative. Each recipe is meticulously explained with step-by-step instructions, ensuring a successful pizza-making endeavor.
Check out the recipes below so you can choose the best recipe for yourself!
PIZZA SHELLS
Jumbo shells surrounded by marinara sauce, and stuffed with green peppers, mushrooms, onions, and shredded cheese, topped with mini pepperoni and baked.
Provided by crystal
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 6
Number Of Ingredients 11
Steps:
- Place crushed tomatoes, canola oil, oregano, basil, and sugar into a large saucepan, cover, and bring to a boil. Reduce heat to a simmer, and cook the sauce, stirring frequently, until the flavors have blended, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Fill a large pot with lightly salted water, and bring to a rolling boil. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the shells are cooked but still firm, about 10 minutes. Drain thoroughly.
- Mix the mushrooms, green pepper, and onion in a bowl. To stuff the shells, spoon about 1 teaspoon of tomato sauce into a shell; sprinkle with the mushroom, green pepper, and onion mixture. Top the shell with about 1 tablespoon of Monterey Jack cheese. Repeat for remaining shells and filling, and place the stuffed shells into a 9x13-inch baking dish side by side and touching. Place several slices of mini pepperoni on each shell. Pour the remaining tomato sauce gently around the shells.
- Bake in the preheated oven until the cheese is melted and browned and the pepperoni slices are crisp, about 30 minutes.
Nutrition Facts : Calories 637.5 calories, Carbohydrate 66.5 g, Cholesterol 63.3 mg, Fat 30.4 g, Fiber 8.6 g, Protein 28.3 g, SaturatedFat 12.1 g, Sodium 1139.2 mg, Sugar 4 g
PIZZA STUFFED SHELLS
Bake these pizza sauce laced pepperoni stuffed jumbo pasta shells for a comforting cheesy dinner that's ready in just an hour!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Cook pasta shells to desired doneness as directed on package. Drain. Meanwhile, heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with nonstick cooking spray.
- Heat oil in large skillet over medium heat until hot. Add bell pepper and onion; cook and stir 3 to 4 minutes or until tender. Remove from heat. Add pepperoni, tomatoes and 1 1/2 cups of the cheese; mix well.
- Fill each cooked pasta shell with pepperoni mixture. Place in sprayed baking dish. Spoon any remaining pepperoni mixture between shells. Spoon pizza sauce over stuffed shells. Cover with foil.
- Bake at 350°F. for 30 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake an additional 5 to 10 minutes or until sauce is bubbly and cheese is melted.
Nutrition Facts : Calories 595, Carbohydrate 36 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 3 g, Protein 30 g, SaturatedFat 14 g, ServingSize 1 serving, Sodium 1730 mg, Sugar 9 g
PIZZA STUFFED SHELLS
Make and share this Pizza Stuffed Shells recipe from Food.com.
Provided by ratherbeswimmin
Categories Pasta Shells
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta shells according to the directions on the package; rinse and drain; set aside.
- In a large skillet, heat the olive oil over meadium heat.
- Saute the bell pepper and onion for 3-4 minutes or until tender.
- Take skillet off the burner; add the pepperoni, tomatoes, 1 1/2 cup cheese and salt/pepper to season if desired; stir to combine.
- Fill pasta shells with pepperoni mixture.
- Place filled shells onto a baking dish that has been lightly sprayed with non-stick cooking spray.
- Spoon any extra pepperoni mixture between shells.
- Spoon pizza sauce evenly over stuffed shells.
- Cover dish with foil.
- Bake at 350° for 30 minutes.
- Uncover; sprinkle evenly with 1/2 cup cheese.
- Bake, uncovered, for 5-10 minutes or until cheese is melted.
Tips:
- Use high-quality ingredients: The quality of your ingredients will greatly impact the taste of your pizza. Use fresh, high-quality flour, yeast, water, salt, and toppings.
- Proof the dough properly: Proofing the dough allows the yeast to ferment and develop flavor. Proof the dough in a warm place for the recommended amount of time, or until it has doubled in size.
- Roll out the dough thinly: The thinner the dough, the crispier the pizza will be. Use a rolling pin to roll out the dough to a thickness of about 1/8 inch.
- Use a hot oven: The higher the oven temperature, the crispier the pizza will be. Preheat your oven to the highest temperature possible, usually around 500°F.
- Don't overload the pizza: Too many toppings will make the pizza soggy. Use a moderate amount of toppings, and spread them evenly over the dough.
- Bake the pizza until the crust is golden brown: The pizza is done baking when the crust is golden brown and the cheese is melted and bubbly. This usually takes about 10-12 minutes.
Conclusion:
With these tips in mind, you can make a delicious pizza at home that rivals any pizzeria. So next time you're craving pizza, don't order takeout—make it yourself! You'll be glad you did.
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