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.
TUSCAN STUFFED PASTA SHELLS (VEGAN)
From J.M. Hirsch's Venturesome Vegetarian Cooking. Thyme was replaced with fresh oregano; eggplant replaced with zucchini. You'll notice there's another interesting herb added to this recipe... Note: for dairy version, switch out ricotta cheese or cottage cheese for the tofu and add some shredded mozzarella, parmenan, asiago, etc.- (about 3/4 cup cheese).
Provided by COOKGIRl
Categories Pasta Shells
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Grate the zucchini and set aside.
- In a large pot of boiling water, cook the shells until al dente, approximately 6-8 minutes.
- Drain and rinse pasta with cold water. Set aside.
- Preheat oven to 350 degrees.
- Place the grated zucchini in a large mixing bowl. Crumble the tofu and add to the bowl. Add remaining ingredients except for the olive oil and pasta sauce. Mix well.
- Coat a 13"x 9" baking dish with olive oil.
- Fill each pasta shell with approximately 2 tablespoons of the zucchini-tofu filling.
- Arrange the shells, filling side up in the prepared baking dish.
- Pour the pasta sauce over the top, allowing some of the sauce to dribble to the bottom of the baking dish.
- Cover with aluminum foil and bake 20 minutes.
- Remove aluminum foil last 5 minutes of baking.
- Serve hot.
Nutrition Facts : Calories 243.3, Fat 12.4, SaturatedFat 2.1, Sodium 1046.2, Carbohydrate 23.2, Fiber 3.9, Sugar 15.3, Protein 14
ITALIAN STUFFED PASTA SHELLS
From the heat of the sausage, the richness of the cheeses along with the earthiness of the sauce, this is a tasty meal to have! VIDEO https://www.youtube.com/watch?v=NhNeK69_P-Y
Provided by CLUBFOODY
Categories European
Time 55m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 400ºF and grease a 9x13-inch baking dish; set aside.
- In a skillet over medium heat, cook hot Italian sausage, breaking it into small pieces. Remove with a slotted spoon and transfer to a bowl; set aside.
- To the skillet, add onions, peppers and carrots; sauté for 5 minutes. Add garlic and sauté for 1 minute. Add crushed tomatoes, corn, red wine, brown sugar, basil, oregano, red pepper flakes, salt and pepper. Stir very well, reduce heat to medium-low and gently simmer while stuffing the pasta shells.
- Fill up a large bowl with very hot water from the tap (not boiling water) and add half of the pasta shells to it. Let them sit until softened, about 15 minutes. Add the other half after stuffing the first batch.
- In a medium bowl, combine sausage, spinach, ricotta and asiago; stir until combined. Spoon half the tomato sauce in the prepared baking dish. Stuff pasta shells with Italian mixture and place them on top of the sauce. Spoon the remaining sauce over stuffed pasta and sprinkle with parmesan cheese. Transfer to preheated oven and bake for 30 minutes or until heated through and sauce is bubbling.
- Remove from the heat and let sit 5 minutes before sprinkling on some fresh chopped parsley. Serves 6.
Nutrition Facts : Calories 993.9, Fat 50.7, SaturatedFat 22.4, Cholesterol 128.5, Sodium 1956, Carbohydrate 81.8, Fiber 7.1, Sugar 13.3, Protein 52.7
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
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