Vegetarian Skillet Stuffed Shells
Jumbo pasta shells filled with a savory mixture of mushrooms, spinach, ricotta, and Parmesan, all nestled in a spicy marinara sauce. This elegant vegetarian main dish combines Italian flavors with hearty vegetables.
Ingredients
- •18 pieces jumbo pasta shells
- •1½ tsp kosher salt
- •2 Tbsp extra-virgin olive oil
- •½ lb crimini mushrooms
- •1 tsp freshly ground black pepper
- •½ cup dry white wine
- •5 oz baby spinach
- •6 cloves garlic
- •2 Tbsp unsalted butter
- •3 cups marinara sauce
- •½ tsp crushed red pepper flakes
- •2 cups whole-milk ricotta
- •3 oz Parmesan cheese
- •3 Tbsp oregano
- •divided
Cooking Instructions
- 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.
9 min
- 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.
15 min
- 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.
10 min
- 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.
10 min
- 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.
10 min