Vegetarian Skillet Stuffed Shells

Name: Vegetarian Skillet Stuffed Shells
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 people
Ingredients: 15-18 jumbo pasta shells; 2 tbsp olive oil; ½ lb cremini mushrooms, sliced thinly; Sea salt and freshly cracked pepper, to taste; ½ cup dry white wine; 5 oz baby spinach, chopped; 2 tbsp butter; 6 cloves of garlic, thinly sliced; pinch of crushed red pepper flakes; 1 jar marinara sauce; 2 cups whole milk small curd cottage cheese (or ricotta); ¾ cup parmesan, finely grated; ½ cup mozzarella, shredded; ½ tsp dried oregano; fresh parsley, chopped

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Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
4 people
Course
Main Course
Cuisine
Italian

Vegetarian Skillet Stuffed Shells

Soren Bullock

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

15-18 jumbo pasta shells
2 tbsp olive oil
½ lb cremini mushrooms, sliced thinly
Sea salt and freshly cracked pepper, to taste
½ cup dry white wine
5 oz baby spinach, chopped
2 tbsp butter
6 cloves of garlic, thinly sliced
pinch of crushed red pepper flakes
1 jar marinara sauce (my jar was 32 oz - about 4 cups)
2 cups whole milk small curd cottage cheese (or ricotta)
¾ cup parmesan, finely grated plus more for serving
½ cup mozzarella, shredded
½ tsp dried oregano
fresh parsley, chopped for serving

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Instructions

Preheat the oven to 375 degrees.
Cook the shells in boiling salted water per package instructions, stirring occasionally, until very al dente, about 9 minutes; drain. Place the separated shells on a baking sheet until needed. Side Note: Don't overcook the shells - they will finish cooking in the sauce.
Meanwhile, heat the oil in a large oven-proof skillet over medium-high heat.
Add the sliced mushrooms and cook, stirring occasionally, until they release their juices and are golden brown, about 5-6 minutes; season with sea salt and freshly cracked pepper, to taste.
Add the wine and cook, stirring often, until reduced by half, 2 minutes.
Add the spinach and cook, stirring constantly, until the spinach is wilted and most of the liquid has evaporated, about 4 minutes. Transfer mixture to a large bowl; set aside.
Heat the butter in the same oven-proof skillet over medium-high heat.
Add the sliced garlic and crushed red pepper flakes and cook, stirring constantly, for 1-2 minutes, until fragrant and softened.
Add the marinara sauce and bring to a simmer over low heat. Cook, stirring occasionally until warmed through, about 4-5 minutes.
While the sauce is simmering, add the cottage cheese (or ricotta), Parmesan, mozzarella, and oregano to the bowl with the mushroom mixture; stir until well combined. Taste and season with sea salt and freshly cracked pepper, to taste.
Spoon about 2 tablespoons of the cheese mixture into each shell making sure not to overstuff the shells.
Nestle the stuffed shells into the simmering sauce. Cover with a lid and place into the oven to bake for 20 minutes.
Remove the lid and continue to cook for 5 minutes.
Remove from the oven. Serve with fresh parsley on top and Parmesan on the side. Enjoy.