Easy Vegetarian Skillet Stuffed Shells Recipe Recipe | EpicuriouTell a Friend
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Prep Time: 0 min(s)
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Recipe Type: Public
This can be made in a casserole dish instead of a skillet which can therefore be prepared ahead of time. Put half the marinara sauce on the bottom of the dish, place the stuffed shells on top of the sauce, and cover the shells with the remaining sauce. Mozzarella can be added on top if you want. Bake in oven at 400 degrees for 30 minutes. Any type of pasta that can be stuffed, can be used, e.g., manicotti.
Posted By: gardner.marilyn
Posted On: Feb 07, 2022
Number of Servings:
- 18 - jumbo pasta shells (about 6 oz.)
- 1 1/2 - tsp. kosher salt, divided, plus more
- 2 - Tbsp. extra-virgin olive oil
- 1/2 - lb. crimini mushrooms, thinly sliced
- 1 - tsp. freshly ground black pepper
- 1/2 - cup dry white wine or vermouth
- 5 - oz. baby spinach
- 6 - garlic cloves, thinly sliced
- 2 - Tbsp. unsalted butter
- 3 cups - marinara sauce
- 1/2 - tsp. crushed red pepper flakes
- 2 cups - whole-milk ricotta
- 3 - oz. finely grated Parmesan (about 1 cup), plus more for serving
- 3 - Tbsp. finely chopped oregano, divided
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.
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.
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.