Pepperoni Stuffed Shells

8 jumbo shells

3/4 cup ricotta cheese

1/2 teaspoon oregano

1/2 teaspoon basil

16 slices pepperoni

1/2 cup mozzarella cheese

1 can diced tomatoes with peppers and onions

1. Preheat oven to 350 degrees. Cook pasta according to package directions; drain. Rinse with cold water. Combine ricotta cheese, oregano, and basil.

2. Lay two pieces of pepperoni inside jumbo shell and cover with a tablespoon or so of the ricotta cheese mixture. Top with mozzarella cheese and place in 1 qt. baking dish. Cover with diced tomatoes.

3. Bake at 250 for 20 minutes or until bubbly.

Recipe adapted from Taste of Home Simple and Delicious Cookbook