Vegetarian Skillet Stuffed Shells
Wednesday, March 20, 2019
Edit
Stuffed-shells don’t have to be a weekend project. This one-pan, stovetop-only version turns mushroom- and spinach-stuffed shells into an easy weeknight dinner. The quick but deeply flavorful sauce is made by dressing up jarred marinara sauce with garlic browned in butter and crushed red pepper flakes.
Ingredients
∙ Serves 4
Produce
5 oz Baby spinach
1/2 lb Crimini mushrooms
6 Garlic cloves
3 tbsp Oregano
Condiments
3 cups Marinara sauce
Pasta & Grains
18 Pasta shells (about 6 oz.), jumbo
Baking & Spices
1 tsp Black pepper, freshly ground
1 1/2 tsp Kosher salt
1/2 tsp Red pepper flakes
Oils & Vinegars
2 tbsp Olive oil, extra-virgin
Dairy
1 cup 3 oz. finely grated parmesan
2 tbsp Butter, unsalted
2 cups Whole-milk ricotta
Beer, Wine & Liquor
1/2 cup White wine or vermouth, dry
Ingredients
∙ Serves 4
Produce
5 oz Baby spinach
1/2 lb Crimini mushrooms
6 Garlic cloves
3 tbsp Oregano
Condiments
3 cups Marinara sauce
Pasta & Grains
18 Pasta shells (about 6 oz.), jumbo
Baking & Spices
1 tsp Black pepper, freshly ground
1 1/2 tsp Kosher salt
1/2 tsp Red pepper flakes
Oils & Vinegars
2 tbsp Olive oil, extra-virgin
Dairy
1 cup 3 oz. finely grated parmesan
2 tbsp Butter, unsalted
2 cups Whole-milk ricotta
Beer, Wine & Liquor
1/2 cup White wine or vermouth, dry