These pepperoni pizza stuffed shells combine two all-time favorites: a cozy pasta bake and a classic pepperoni pizza. Jumbo pasta shells are filled with creamy ricotta, gooey mozzarella and chopped pepperoni, nestled into marinara sauce and topped with more cheese, crispy pepperoni slices and a crunchy Parmesan breadcrumb crust. Baked in the air fryer, the top turns golden and crispy while the inside stays wonderfully cheesy.

This is the full recipe for the pizza stuffed shells video on the Airfryworld Facebook page, which so many of you asked for in the comments. Here you will find every ingredient, exact cooking times and tips for the crispiest topping.

Air Fryer Pepperoni Pizza Stuffed Shells

Recipe by JuliaCourse: Main, DinnerCuisine: Italian, AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

570

kcal

Protein

30

g

Carbohydrates

35

g

Fat

32

g

Fiber

3

g

Total time

50

minutes

Jumbo pasta shells filled with a creamy ricotta, mozzarella and pepperoni pizza filling, baked in marinara under melted cheese and a crispy parmesan breadcrumb topping. All the flavor of pizza in a cozy pasta bake from the air fryer.

Ingredients

• For the shells

• 12 jumbo pasta shells

• 1 teaspoon olive oil

• For the pizza filling

• 1 cup ricotta cheese

• 1 cup shredded mozzarella cheese

• 1/4 cup grated Parmesan cheese

• 1 large egg

• 1/2 cup mini pepperoni or chopped pepperoni

• 1 teaspoon Italian seasoning

• 1/2 teaspoon garlic powder

• Salt and black pepper, to taste

• For assembling

• 1 1/2 cups marinara sauce

• 1/2 cup shredded mozzarella cheese

• 12 pepperoni slices

• For the crispy topping

• 1/3 cup panko breadcrumbs

• 2 tablespoons grated Parmesan cheese

• 1 tablespoon olive oil

• 1/2 teaspoon Italian seasoning

• Fresh basil, for serving

Directions

• Cook the shells
  Cook the jumbo shells in salted boiling water 2 minutes less than the package directions. Drain, rinse briefly with cold water and toss with the olive oil so they do not stick together.
• Make the filling
  In a bowl, mix the ricotta, mozzarella, Parmesan, egg, chopped pepperoni, Italian seasoning, garlic powder, salt and pepper.
• Mix the topping
  Stir together the panko, Parmesan, olive oil and Italian seasoning.
• Assemble
  Spread 1 cup of marinara in a baking dish that fits in your air fryer. Fill each shell with a heaped spoonful of filling and place them in the dish, open side up. Spoon the remaining sauce between the shells, then top with mozzarella, pepperoni slices and the panko topping.
• Bake covered
  Cover the dish loosely with foil and air fry at 350°F (175°C) for 10 minutes.
• Crisp the top
  Remove the foil and air fry for another 6 to 8 minutes, until the topping is golden and crispy and the sauce is bubbling.
• Rest and serve
  Let the shells rest for 5 minutes, then garnish with fresh basil and serve.

Notes

• An 8-inch (20 cm) square dish holds about 10 to 12 jumbo shells. Use two smaller dishes for smaller air fryers.
• Cook a few extra shells, as some may tear while boiling.
• Pipe the filling from a zip-top bag with one corner cut off for quick and clean filling.
• Mini pepperoni curl up and get extra crispy on top.

Julia’s Tip: Bake the shells covered with foil first, then uncovered. Under the foil the filling heats through gently, and in the last minutes the breadcrumb topping and pepperoni get beautifully crispy without burning.

How to Cook Jumbo Shells Without Tearing

• Use a large pot with plenty of water so the shells have room to move.
• Stir gently a few times during the first minutes so they do not stick together.
• Cook them 2 minutes less than the package says. They finish cooking in the sauce.
• Drain carefully and rinse briefly with cold water to stop the cooking.
• Toss them with a little olive oil and spread them out on a tray until you fill them.

The Secret to the Crispy Topping

What makes these pizza stuffed shells special is the crunchy layer on top. Panko breadcrumbs mixed with Parmesan, olive oil and Italian seasoning toast in the circulating hot air of the air fryer and turn golden in just a few minutes. The pepperoni slices on top curl up at the edges and become crispy, just like on a good pizza. For even more crunch, add a little extra panko around the edges of the dish.

Which Baking Dish Fits in the Air Fryer?

An 8-inch (20 cm) square or a medium oval baking dish fits into most larger basket and oven-style air fryers and holds 10 to 12 jumbo shells. For smaller air fryers, use a 6- or 7-inch dish and bake the pizza stuffed shells in two batches. Leave a little space around the dish so the hot air can circulate and the topping browns evenly.

Pizza Topping Variations

• Supreme: add chopped bell peppers, onions, mushrooms and black olives to the filling.
• Meat lovers: mix in cooked Italian sausage and crumbled bacon with the pepperoni.
• Hawaiian: swap the pepperoni for diced ham and pineapple.
• Vegetarian: replace the pepperoni with spinach, mushrooms and sun-dried tomatoes.
• White pizza: skip the marinara and use a garlic cream sauce instead.

Make Ahead and Freezing

Pizza stuffed shells are perfect for meal prep. Assemble them up to a day ahead, cover the dish and refrigerate, then add the topping right before baking and add 3 to 4 minutes to the covered cooking time. To freeze, fill the shells and freeze them on a tray without sauce, then store them in a freezer bag for up to 3 months. Bake them from frozen in marinara, covered, at 350°F (175°C) for about 20 minutes, then uncover and crisp the top.

Frequently Asked Questions

Can I make pizza stuffed shells without egg?

Yes. The egg helps the filling set, but you can leave it out. The filling will be a little softer and creamier.

Can I use cottage cheese instead of ricotta?

Yes. Drain it well and blend it briefly for a smoother texture. Cottage cheese also adds extra protein.

Do I really need to cover the dish?

Covering for the first 10 minutes prevents the topping and pepperoni from getting too dark before the filling is hot. If your air fryer runs cool, you can bake them uncovered at 330°F (165°C) instead.

How do I reheat leftovers?

Reheat them in the air fryer at 320°F (160°C) for 6 to 8 minutes, covered with foil for the first half, so the shells stay moist and the top crisps up again.

More Air Fryer Recipes

• Air Fryer Stuffed Pasta Shells with Ricotta and Spinach
• Air Fryer Deep Dish Pizza Pie with Beef and Pepperoni
• Air Fryer Pesto Gnocchi with Burrata and Roasted Tomatoes
• Air Fryer Baked Feta Pasta with Cherry Tomatoes