I had been craving for Italian food for awhile so I was very excited when I stumbled upon a recipe on Epicurious for these vegetarian skillet stuffed shells. It was a fairly easy recipe to make and called for ingredients I had on hand. I kept close to the original recipe although I substituted cottage cheese for ricotta, added some mozzarella, and baked them in the oven for the last portion of cooking instead of the on the stove top. I really liked that the recipe was healthier and didn’t call for a ton of cheese on top. I served these shells with a light and delicious salad and some freshly baked bread for a delicious dinner that my whole family enjoyed.
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 over cook 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 over stuff 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. Serve and enjoy.
Vegetarian Skillet Stuffed Shells
Ingredients
- 15-18 jumbo pasta shells
- 2 tbsp olive oil
- 1/2 lb cremini mushrooms, sliced thinly
- Sea salt and freshly cracked pepper, to taste
- 1/2 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)
- 3/4 cup Parmesan, finely grated plus more for serving
- 1/2 cup mozzarella, shredded
- 1/2 tsp dried oregano
- Fresh parsley, chopped for serving
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 over cook 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 over stuff 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.
That looks like a fabulous meatless meal!
Great looking dish! I love skillet dinners — easy to make, and less trouble (to me, at least) than a sheet pan dinner. Plus did I say easy? 🙂 This looks terrific — neat recipe. Thanks!
Delicious. Great recipe for shells.
I have never seen jumbo shells here, pity as I really like the sound of this recipe. Have a good day Diane
I love stuffed shells! Definitely going to try this filling next time I make them.
Love stuffed shells. I do put spinach in mine but never thought about mushrooms…sounds great.
I don’t see marinar sauce in the recipe. Am I missing something?
Terry,
Thanks for pointing that out! I have corrected the recipe.
-Pam
I would love to make this recipe next time my daughter in law comes to visit. She is a pasta lover and this recipe looks amazing. Thanks for the easy step by step instructions.