Vegetarian Skillet Stuffed Shells

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

1. 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.
2. Meanwhile, heat oil in a large skillet (with a lid) over medium-high. (I used a large, wide enameled cast iron pan.)
3. 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.
4. Reduce heat to medium, add wine, and cook, stirring, until reduced by half, 30 seconds to 1 minute.
5. Add spinach, stir, cover, and cook until beginning to wilt, 1–2 minutes.
6. 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.
7. 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.
8. 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.)
9. Cook garlic and butter in reserved skillet over medium-high heat, stirring occasionally, until garlic is fragrant and beginning to brown, 2–3 minutes.
10. Add marinara sauce and red pepper flakes and bring to a simmer over low heat. Cook, stirring occasionally, until warmed through, 6–8 minutes.
11. Nestle stuffed shells into hot sauce in skillet.
12. Cover and cook over medium-low heat until shells are warmed through, 5–6 minutes.
13. Remove from heat and let sit 5 minutes.
14. Sprinkle with Parmesan and chopped fresh parsley or oregano. Serve with crusty bread or garlic bread, as desired.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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