Vegetarian Skillet Stuffed Shells
4.2
(79)
![A pan filled with stuffed pasta shells and serving spoon.](https://cdn.statically.io/img/assets.epicurious.com/photos/5be1c1bf587ad42d4b37c134/1:1/w_2560%2Cc_limit/Vegetarian-Skillet-Stuffed-Shells-01112018.jpg)
Stuffed shells don’t have to be a weekend project. This one-pan, stovetop-only version turns mushroom- and spinach-stuffed shells into an easy weeknight pasta dinner. The quick but deeply flavorful sauce is made by dressing up jarred marinara sauce with garlic browned in butter and crushed red pepper flakes.
Recipe information
Total Time
45 minutes
Yield
4 servings
Ingredients
Preparation
Step 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.
Step 2
Meanwhile, heat oil in a large skillet over high. Add mushrooms and cook, stirring occasionally, until they release juices, then are dry again and nicely browned, 5–6 minutes; season with black pepper and 1 tsp. salt. Reduce heat to medium, add wine, and cook, stirring, until reduced by half, 1–2 minutes. Add spinach, cover, and cook until beginning to wilt, 1–2 minutes. 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.
Step 3
Cook garlic and butter in reserved skillet over medium-high heat, stirring occasionally, until garlic is fragrant and beginning to brown, 2–3 minutes. Add marinara sauce and red pepper and bring to a simmer over low heat. Cook, stirring occasionally, until warmed through, 6–8 minutes.
Step 4
While sauce cooks, add ricotta, 3 oz. Parmesan, 2 Tbsp. oregano, and remaining 1/2 tsp. salt to mushroom mixture and stir to combine. Spoon about 2 Tbsp. ricotta mixture into each shell. The shell should be filled to capacity but not overstuffed.
Step 5
Nestle stuffed shells into hot sauce in skillet. Cover and cook over medium heat until shells are warmed through, 4–6 minutes. Remove from heat and let sit 5 minutes. Sprinkle with Parmesan and remaining 1 Tbsp. oregano.
How would you rate Vegetarian Skillet Stuffed Shells?
Leave a Review
Reviews (79)
Back to TopMore of a 3 pan dish, not 'one-pan', but looks pretty straight forward & delicious.
KBec
Dallas, TX
1/8/2024
Fantastic recipe! Delicious, no excessive work, can be made in advance before company arrives. This has quickly become a family fave! In the last couple of years 'supply chain issues' have made shells hard to get sometimes, so I can attest to the fact that this recipe works equally well with cannelloni! One variation that my family likes; sub in some feta to replace some of the ricotta
Bill C
Victoria, B.C., Canada
11/2/2023
Fabulous! The sauce had just enough extra zing to make it unique and more robust. Did not change a thing, a I felt there was enough cheese and butter as is.
LauraB
Scottsdale Az
9/17/2023
I made this for dinner because I craved pasta. It was easy and delicious. The only thing I did differently was to put some mozzarella on top and baked it for about 15 minutes at 375 to melt the cheese.
Jennie Phipps
Punta Gorda, FL
2/10/2023
I make this when I have time to enjoy the process, as it is a bit time intensive. The results are delicious!
Nona Smith
12/29/2022
I don't have an oven at the moment and was looking for a recipe to use my shells. To save time and money, I used frozen chopped spinach (squeezed dry) and added feta to the mixture to give it some bite. Great dish!
Susan Lopez
Saint Laurent du Var, France
10/1/2022
Big hit for my boys. Is there nutritional o formation for this recipe?
Ck
8/18/2022