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 they 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. Pour 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 is simmering, add the cottage cheese (or ricotta), Parmesan, mozzarella, and oregano to the bowl with the mushroom mixture, and stir until well combined. Taste, and 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 place into the oven to bake for 20 minutes.
- Remove the lid and continue cooking for 5 minutes.
- Remove from the oven. Serve with fresh parsley on top and Parmesan on the side. Enjoy.