This one-pan, stovetop recipe turns cheesy stuffed pasta into a weeknight dinner. It was a perfect crowd-pleasing dish to serve on a chilly evening. Jarred marinara is used as a shortcut- enhanced with buttery sautéed garlic and red pepper flakes. Great.
This recipe was adapted from epicurious.com, contributed by Anna Stockwell. I modified the proportions and method, and used dried oregano. I recommend eating it with crusty bread or garlic bread to mop up the sauce.
Yield: Serves 4 to 6
- 20 jumbo pasta shells (about 6 to 6.5 oz)
- 1 tsp kosher salt, divided, plus more to taste
- 2 T extra-virgin olive oil
- 8 to 10 oz crimini mushrooms, thinly sliced
- 1 tsp freshly ground black pepper
- 1/2 cup dry white wine or vermouth (I used Pinot Grigio)
- 5 oz baby spinach
- 6 to 9 large garlic cloves, thinly sliced
- 2 T unsalted butter
- 24 to 28 oz jarred marinara sauce (I used 28 oz Rao’s Marinara)
- 1/2 tsp crushed red pepper flakes
- 2 cups (15 to 16 oz) whole-milk ricotta
- 3 oz finely grated Parmesan (about 1 cup), plus more for serving (I used Parmigiano-Reggiano)
- 2 T finely chopped fresh oregano or 2 tsp dried oregano
- fresh parsley or oregano, chopped, for garnish, optional
- crusty bread or garlic bread for serving, optional
- Cook shells in a large pot of boiling salted water, stirring occasionally, until very al dente, about 9 minutes; drain. Run under cold water to stop the cooking; drain again. (I cooked 22 shells just to be safe but only used 20.
- Meanwhile, heat oil in a large skillet (with a lid) over medium-high. (I used a large, wide enameled cast iron pan.)
- Add mushrooms and cook, stirring occasionally, until they release juices, then are dry again and nicely browned, 5–10 minutes; season with black pepper and 1/2 tsp salt.
- Reduce heat to medium, add wine, and cook, stirring, until reduced by half, 30 seconds to 1 minute.
- Add spinach, stir, cover, and cook until beginning to wilt, 1–2 minutes.
- Uncover and continue to cook, stirring occasionally, until spinach is completely wilted and most of the liquid is evaporated, 2–4 minutes more. Transfer mushroom mixture to a large bowl; reserve skillet.
- Add ricotta, Parmesan, 2 T fresh oregano or 2 tsp dried oregano, and remaining 1/2 tsp salt to mushroom mixture and stir to combine. Taste and adjust seasoning, to taste.
- Spoon about 2 T ricotta mixture into each shell. The shell should be filled to capacity but not overstuffed. (I used a cookie scoop to ration the filling.)
- Cook garlic and butter in reserved skillet over medium-high heat, stirring occasionally, until garlic is fragrant and beginning to brown, 2–3 minutes.
- Add marinara sauce and red pepper flakes and bring to a simmer over low heat. Cook, stirring occasionally, until warmed through, 6–8 minutes.
- Nestle stuffed shells into hot sauce in skillet.
- Cover and cook over medium-low heat until shells are warmed through, 5–6 minutes.
- Remove from heat and let sit 5 minutes.
- Sprinkle with Parmesan and chopped fresh parsley or oregano. Serve with crusty bread or garlic bread, as desired.
What a fun meal! I love it when food adds variety to an ordinary meal. 👀🍃
We decided that we need to eat stuffed shells more often. 😉
I am saving this recipe for when Larissa and Dan come😀👵
Very nice! It’s a crowd pleaser- nice & cheesy. 🙂