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.

Stovetop Mushroom Lasagna

This easy and creamy vegetarian stovetop lasagna was very well received by my family. 😉 The original recipe said that it wasn’t as pretty as a typical baked and layered lasagna, but I thought that it looked pretty appealing.

The recipe was adapted from Bon Appétit, contributed by Sarah Jampel. I increased the amount of mushrooms and garlic. I also used no-boil lasagna noodles. It is a perfect weeknight dish.

Yield: Serves 4 to 6

  • 5 T extra-virgin olive oil, divided
  • 12 to 16 oz mixed mushrooms (such as maitake, oyster, shiitake, and/or crimini), trimmed, cut or torn into 1″ pieces (I used stemmed & quartered cremini mushrooms)
  • 1 1/2 tsp kosher salt, plus more to taste
  • 2 T thyme leaves
  • 1 large shallot, finely chopped
  • 3 to 6 garlic cloves, finely grated or chopped
  • 2 T all-purpose flour
  • 2 3/4 cups whole milk
  • freshly ground black pepper
  • lemon zest, plus wedges for serving, optional
  • 1/3 cup crème fraîche or thinned sour cream
  • 8 to 9 oz regular lasagna noodles, broken in half (no-boil okay)
  • 4 to 5 oz mozzarella, thinly sliced
  • finely grated Parmesan, for serving
  1. Heat 3 tablespoons of oil in a large high-sided ovenproof skillet (preferably with a lid) or small Dutch oven over medium-high. (I used a large, wide enameled cast iron pot.)
  2. Add mushrooms and cook, undisturbed, until starting to brown, about 4 minutes. Season with salt and cook, tossing occasionally, until golden brown, 5–7 minutes. Transfer to a bowl; mix in thyme.
  3. Meanwhile, finely chop the shallot and garlic cloves in the bowl of a mini food processor.
  4. Reduce heat to medium-low. Heat remaining 2 tablespoons of oil in the pan. Add shallot and garlic and cook, stirring, until starting to soften, about 1 minute.
  5. Sprinkle flour over and cook, stirring, until golden, about 1 minute.
  6. Add milk, pepper, 1 1/2 teaspoons salt, and 1 3/4 cups water, then finely grate zest of 1/4 lemon into pan. Stir to dissolve flour, increase heat to medium, and cook until gently bubbling.
  7. Reduce heat to low, whisk in crème fraîche (or sour cream), and stir to combine.
  8. Add about one third of noodles, pushing down into sauce to submerge, followed by a third of the mushrooms.
  9. Repeat with half of remaining noodles and mushrooms.
  10. Top with another layer of noodles. **Set remaining mushrooms aside.**
  11. Cover with a lid or foil and cook 15 minutes. (If lasagna threatens to boil over, use very lowest heat and/or prop open the cover.)
  12. Uncover; cook, gently lifting and separating noodles occasionally with tongs or a spatula to let sauce flow around, until sauce is thickened and noodles are cooked through, 6–10 minutes. Mixture should be bubbling gently; adjust heat as necessary. Remove from heat.
  13. Heat broiler. Top lasagna with mozzarella and reserved mushrooms.
  14. Broil until cheese is bubbling and browned in spots, about 2 minutes.
  15. Finely grate more lemon zest over. Sprinkle with Parmesan; season with pepper.
  16. Let sit 5–10 minutes. Cut lemon into wedges, if desired, and serve with lasagna.

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