Vegetarian Skillet Stuffed Shells
Servings 4 people
Equipment
- Ovenproof Large Skillet with Lid
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
- Preheat the oven to 375 degrees.
- Cook the shells in a large pot of well-salted boiling water according to the package instructions, stirring occasionally, until 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.
- Meanwhile, heat the oil in a large ovenproof large 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 it is wilted and most of the liquid has evaporated, about 4 minutes. Pour the mixture into a large bowl; set aside.
- Heat the butter in the same ovenproof large 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 simmers, add the cottage cheese (or ricotta), Parmesan, mozzarella, and oregano to the bowl with the mushroom mixture; stir until combined. Taste and re-season with sea salt and freshly cracked pepper to taste.
- Spoon 2 tablespoons of the cheese mixture into each shell. Do not overstuff the shells.
- Nestle the stuffed shells into the simmering sauce. Cover with a lid and bake for 20 minutes.
- Remove the lid and bake for 5 minutes.
- Remove from the oven.
- Serve with fresh parsley on top and Parmesan on the side. Enjoy.