Cook Italian sausage in a nonstick skillet over medium heat, breaking up into small pieces, until browned and cooked through.  Drain fat and pat dry with paper towel.

Stir together cooked sausage, pepperoni, bell pepper, and Italian seasoning. Add ricotta cheese and stir to combine.  

Set aside or refrigerate until ready to make shells.

Cook pasta according to package directions, less 1-2 minutes.  Add a drop of olive oil to the boiling water to prevent sticky noodles.

Drain pasta and let cool until safe to touch.

Prepare pan:  line a casserole dish or 9x13 pan with foil.  Spread ~1/2 of the pizza sauce along the bottom of the pan.

Add about 1-2 tablespoons of filling into each shell and place into the pan.

Cover with remaining pizza sauce and mozzarella cheese.

Let prepared shells cool, then transfer to meal prep container or ziplock bag.  Refrigerate 3-4 hours or overnight, then transfer to freezer.

Thaw overnight.  Reheat in microwave or oven (350°F for ~15 minutes should do it).  Garnish with your favorite pizza toppings, like parmesan, fresh basil, or red pepper flakes.