Vegetarian Skillet Stuffed Shells
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Unrated
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
4 people
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Course
Main Course
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Cuisine
Italian
Vegetarian Skillet Stuffed Shells
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 15-18 jumbo pasta shells
- 2 tbsp olive oil
- ½ lb cremini mushrooms sliced thinly
- salt sea salt and freshly cracked, to taste
- black pepper sea salt and freshly cracked, to taste
- ½ cup white wine dry
- 5 oz spinach baby, chopped
- 2 tbsp butter
- 6 garlic thinly sliced cloves
- crushed red pepper flakes pinch
- 1 marinara sauce my jar was 32 oz - about 4 cups, jar
- 2 cups cottage cheese whole milk small curd; or ricotta
- ¾ cup Parmesan Cheese plus more for serving, finely grated
- ½ cup mozzarella cheese shredded
- ½ tsp oregano dried
- parsley for serving, fresh, chopped
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.
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