Vegetarian Skillet Stuffed Shells

Ingredients for Vegetarian Skillet Stuffed Shells

• 18 jumbo pasta shells (about 170g )

• 1 1/2 teaspoons kosher salt, divided, plus more

• 2 cuillères à soupe d'huile d'olive extra-vierge

• 230g crimini mushrooms, thinly sliced

• 1 cuillère à café de poivre noir fraîchement moulu

• 1/2 cup dry white wine or vermouth

• 140 g de jeunes épinards

• 6 gousses d'ail, finement tranchées

• 2 cuillères à soupe de beurre non salé

• 725ml marinara sauce

• 1/2 cuillère à café de flocons de piment rouge écrasés

• 475ml whole-milk ricotta

• 90g finely grated Parmesan (about 150g ), plus more for serving

• 3 tablespoons finely chopped oregano, divided

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 teaspoon 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, 90g Parmesan, 2 tablespoons oregano, and remaining 1/2 teaspoons salt to mushroom mixture and stir to combine. Spoon about 2 tablespoons 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 tablespoon oregano.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.