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Vegetarian Skillet Stuffed Shells

This one-pan, stovetop-only stuffed shells recipe makes mushroom & spinach stuffed shells an easy weeknight dinner.
It is a streamlined, one-pan weeknight meal. It cuts down on prep by stuffing shells with a mushroom and spinach filling, cooking them entirely on the stovetop, and simmering them directly in a skillet with dressed-up jarred sauce.
Prep Time35 minutes
Cook Time10 minutes
Total Time45 minutes
Servings: 4 (5 stuffed shells each)
Author: Anna Stockwell

Ingredients

Pasta:

  • 20 jumbo pasta shells (about 6 oz)

Filling:

  • 2 cups whole-milk ricotta
  • 1 cup grated Parmesan
  • 5 oz baby spinach

Vegetables:

  • 8–10 oz crimini mushrooms thinly sliced
  • 6-9 large cloves garlic

Sauce:

  • 1 jar (24–28 oz) marinara sauce
  • 2 Tbsp unsalted butter
  • ½ tsp red pepper flakes

Other:

  • ½ cup dry white wine
  • olive oil
  • salt
  • pepper

Instructions

  • Boil the Pasta: Cook the jumbo shells in a large pot of boiling salted water according to package directions, but stop 2 minutes early so they are al dente and don't tear. Drain and set aside.
  • Cook the Vegetables: Heat olive oil in a large, deep skillet over medium-high heat. Add sliced mushrooms, season with salt and pepper, and cook until browned (about 5 minutes). Pour in the white wine and cook until mostly evaporated, scraping up any browned bits.
  • Wilt the Spinach: Add the spinach to the skillet and cook until wilted. Transfer the mushroom-spinach mixture to a plate or cutting board, roughly chop, and let cool slightly.
  • Make the Filling: In a medium bowl, mix the ricotta, grated Parmesan, oregano, and the cooled mushroom-spinach mixture. Season well with salt and pepper.
  • Simmer the Sauce: In the same skillet, melt butter over medium heat. Add thinly sliced garlic and red pepper flakes, cooking until the garlic is lightly browned (about 1 minute). Pour in the jar of marinara sauce and bring to a simmer.
  • Assemble & Cook: Stuff each cooked shell with the ricotta-veggie mixture and nestle them into the bubbling marinara sauce. Cover the skillet, reduce the heat to medium-low, and let it all cook for 8-10 minutes, until the shells are heated through and the filling is set.
  • Serve: Top with extra grated Parmesan and fresh herbs if desired.