Best 2 Vegetarian Skillet Stuffed Shells Recipes
Craving a hearty, flavorful vegetarian meal? Look no further than these skillet stuffed shells! Bursting with a symphony of flavors and textures, this delightful dish combines tender jumbo pasta shells, a savory filling of spinach, mushrooms, and ricotta cheese, all enveloped in a rich and creamy tomato sauce. Each bite offers a delightful medley of textures, from the soft, chewy pasta to the creamy filling and the tangy sauce. Perfect for a cozy dinner party or a quick weeknight meal, these skillet stuffed shells are sure to be a hit with vegetarians and non-vegetarians alike. With easy-to-follow instructions and a step-by-step video guide, this recipe is accessible to home cooks of all skill levels. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to create this irresistible vegetarian skillet stuffed shells!
Check out the recipes below so you can choose the best recipe for yourself!
STUFFED VEGETARIAN SHELLS
When my aunt first told me about these shells, they sounded like a lot of work-but the recipe whips up in no time. Sometimes I add a little cooked bacon to the ricotta filling. -Amelia Hopkin, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. In a large bowl, combine the ricotta, broccoli, mozzarella, egg whites and seasonings. Drain pasta and rinse in cold water., Spread half the spaghetti sauce into a 13x9-in. baking dish coated with cooking spray. Stuff pasta shells with ricotta mixture; arrange over spaghetti sauce. Pour remaining sauce over pasta shells. , Cover and bake at 375° for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake until heated through, about 5 minutes longer.,
Nutrition Facts : Calories 279 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 725mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
VEGETARIAN SKILLET STUFFED SHELLS
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.
Provided by Anna Stockwell
Categories Pasta Mushroom Wine Vermouth Spinach Garlic Butter Sauce Ricotta Parmesan Oregano One-Pot Meal Dinner Vegetarian Kid-Friendly Small Plates
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook shells in a large pot of boiling salted water, stirring occasionally, until very al dente, about 9 minutes; drain. Run under cold water to stop the cooking; drain again.
- Meanwhile, heat oil in a large skillet over high. Add mushrooms and cook, stirring occasionally, until they release juices, then are dry again and nicely browned, 5-6 minutes; season with black pepper and 1 tsp. salt. Reduce heat to medium, add wine, and cook, stirring, until reduced by half, 1-2 minutes. Add spinach, cover, and cook until beginning to wilt, 1-2 minutes. Uncover and continue to cook, stirring occasionally, until spinach is completely wilted and most of the liquid is evaporated, 2-4 minutes more. Transfer mushroom mixture to a large bowl; reserve skillet.
- Cook garlic and butter in reserved skillet over medium-high heat, stirring occasionally, until garlic is fragrant and beginning to brown, 2-3 minutes. Add marinara sauce and red pepper and bring to a simmer over low heat. Cook, stirring occasionally, until warmed through, 6-8 minutes.
- While sauce cooks, add ricotta, 3 oz. Parmesan, 2 Tbsp. oregano, and remaining 1/2 tsp. salt to mushroom mixture and stir to combine. Spoon about 2 Tbsp. ricotta mixture into each shell. The shell should be filled to capacity but not overstuffed.
- Nestle stuffed shells into hot sauce in skillet. Cover and cook over medium heat until shells are warmed through, 4-6 minutes. Remove from heat and let sit 5 minutes. Sprinkle with Parmesan and remaining 1 Tbsp. oregano.
Tips:
- Choose the right shells. Jumbo shells are the best choice for this recipe, as they can hold a lot of filling and are easy to stuff. If you can't find jumbo shells, you can use regular-sized shells, but you may need to adjust the cooking time.
- Cook the shells al dente. This means that they should be cooked until they are tender but still have a little bit of a bite to them. If you cook the shells too long, they will become mushy and difficult to stuff.
- Use a variety of vegetables in your filling. This will give your stuffed shells more flavor and texture. Some good options include spinach, kale, mushrooms, zucchini, and bell peppers.
- Don't overstuff the shells. If you overstuff them, they will be difficult to close and may burst open during baking. Fill the shells just until they are full, but not so full that they are overflowing.
- Use a flavorful sauce. The sauce is what will really bring your stuffed shells together. Choose a sauce that you love and that complements the flavors of your filling.
Conclusion:
Vegetarian skillet stuffed shells are a delicious and easy-to-make meal that is perfect for a weeknight dinner. They are also a great way to use up leftover vegetables. With a few simple tips, you can make perfect stuffed shells every time. So next time you're looking for a tasty and satisfying vegetarian meal, give this recipe a try.
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