2020-04-19

Skillet Stuffed Shells

Ingredients

  • 18 jumbo pasta shells 
  • 2 tablespoons olive oil
  • 1/2 lb. mushrooms, thinly sliced
  • freshly ground black pepper
  • salt
  • 1/2 cup balsamic vinegar
  • 5 oz. frozen chopped spinach
  • 6 garlic cloves, thinly sliced
  • 2 tablespoons unsalted butter
  • 3 cups marinara sauce
  • 1/2 teaspoon crushed red pepper flakes
  • 2 cups whole-milk ricotta
  • 1 cup Italian hard cheese, finely grated
  • 3 tablespoons oregano, finely chopped

Method

  1. Cook shells according to package directions until very al dente.
  2. Drain shells, rinse with cold water, drain again.
  3. Heat oil in a large skillet over high. 
  4. Add mushrooms and cook until browned (about 5 minutes).
  5. Season with pepper and salt. 
  6. Reduce heat to medium, add vinegar, and stir while cooking until reduced by half (about 2 minutes). 
  7. Add spinach, cover, and cook for 2 minutes. 
  8. Uncover and continue to cook until spinach is completely wilted and most of the liquid is evaporated (about 3-5 minutes). 
  9. Transfer mushroom mixture to a large bowl.
  10. Return skillet to medium-high heat.
  11. Cook garlic and butter in skillet, stirring occasionally, until garlic is fragrant and beginning to brown (about 2–3 minutes). 
  12. Reduce heat to low.
  13. Add marinara sauce and red pepper and cook until warmed through (about 10 minutes).
  14. Stir into the mushroom mixture: add ricotta, hard cheese, oregano, and salt. 
  15. Spoon about 2 Tbsp. ricotta mixture into each shell. The shell should be full but not overstuffed.
  16. Nestle stuffed shells into hot sauce in skillet. 
  17. Cover and cook over medium heat until shells are warmed through (about 4–6 minutes). 
  18. Remove from heat and let sit 5 minutes before serving.

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