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Vegetarian Skillet Stuffed Shells

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

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

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 (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

Instructions

    Cup of Yum
  1. Preheat the oven to 375 degrees. 
  2. 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.  
  3. Meanwhile, heat the oil in a large oven-proof skillet over medium-high heat. 
  4. 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. 
  5. Add the wine and cook, stirring often, until reduced by half, 2 minutes. 
  6. 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. 
  7. Heat the butter in the same oven-proof skillet over medium-high heat. 
  8. Add the sliced garlic and crushed red pepper flakes and cook, stirring constantly, for 1-2 minutes, until fragrant and softened. 
  9. Add the marinara sauce and bring to a simmer over low heat. Cook, stirring occasionally until warmed through, about 4-5 minutes. 
  10. 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. 
  11. Spoon about 2 tablespoons of the cheese mixture into each shell making sure not to overstuff the shells. 
  12. Nestle the stuffed shells into the simmering sauce. Cover with a lid and place into the oven to bake for 20 minutes. 
  13. Remove the lid and continue to cook for 5 minutes. 
  14. Remove from the oven. Serve with fresh parsley on top and Parmesan on the side. Enjoy.