Sunday, November 04, 2012
Pepperoni Pasta Bake
Cook Time: 30 minutes
Make Again: Yes
Recipe Source: Everyday Food (October 2012)
I liked this recipe because I made it ahead and then was able to put in the oven later. Also, I happened to have some leftover pepperoni and ricotta that needed to be used up, so this was perfect.
It was relatively simple to make considering I thought filling the shells would be a pain. I could probably make this quicker if I started boiling water sooner.
I used only 15oz ricotta which was plenty to fill the shells. I also used frozen spinach instead of the zucchini. It all worked well. I didn't have fresh basil, which would have been nice.
It got a thumbs up from my picky eater. He didn't realize that there was spinach in the shell filling.