Vegetarian Skillet Stuffed Shells Recipe

I love making Vegetarian Skillet Stuffed Shells. My recipe features tender jumbo pasta shells, olive oil-sautéed onion and garlic, and a medley of red bell pepper, zucchini, and fresh spinach. The rich tomato base combined with creamy ricotta, mozzarella, and Parmesan creates a dish full of delightful contrasts and textures.

I recently came up with a twist on a classic favorite: Vegetarian Skillet Stuffed Shells. I was lookin to mix it up with some fresh ingredients like 20 jumbo pasta shells and 2 tbsp olive oil to get things started.

First I sautéed a medium diced onion along with 3 garlic cloves minced to perfection then tossed in a chopped red bell pepper and 1 diced medium zucchini. Once those veggies softened up a bit, I stirred in 4 cups fresh spinach along with 1 tsp dried basil and 1/2 tsp dried oregano.

A can of crushed tomatoes made everything come together, spiced perfectly with salt, pepper and a pinch of crushed red pepper flakes if you like a bit of heat. Later, I filled the shells with a tasty mix of ricotta, shredded mozzarella and a touch of grated Parmesan cheese.

Its a unique twist thats perfect if you are lookin for a deliciously different main dish for a dinner party. Enjoy!

Why I Like this Recipe

I like this recipe because it makes me feel like a real chef in my own kitchen even though it’s super simple to do. I love the way the veggies mix together with the tomato sauce and how they soften up so nicely, adding a fresh, hearty flavor that makes the dish really comforting. Also, the combination of ricotta, mozzarella, and Parmesan gives a warm, melty cheesiness that I just can’t get enough of. And lastly, I appreciate that its a vegetarian option that doesn’t feel boring at all – it’s packed with flavor and texture that keeps me coming back for more.

Ingredients

• Jumbo pasta shells offer vital carbs and an amazing texture in every bite.
• Olive oil gives healthy fats and a smooth, rich flavor to the dish.
• Diced onion adds a sharp taste; its full of fibre and antioxidants.
• Minced garlic boosts aroma and is known for its heart benefits.
• Chopped red bell pepper adds vibrant color and natural sweetness to spice it up.
• Fresh spinach provides loads of vitamins and gives a fresh, earthy taste.
• Creamy cheeses mix adds protein and a rich, tangy finish to every shell.
• Crushed tomatoes supply natural acidity and a burst of umami flavor to balance the dish.

Ingredient Quantities

• 20 jumbo pasta shells
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 medium zucchini, diced
• 4 cups fresh spinach
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1/4 tsp crushed red pepper flakes (optional)
• 1 (28 oz) can crushed tomatoes
• Salt and pepper to taste
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh basil for garnish (optional)

How to Make this

1. Preheat your oven to 375°F and start boiling a large pot of salted water to cook the 20 jumbo pasta shells until they are almost al dente.

2. While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat and add the diced onion and minced garlic, stirring until the onion becomes soft and a bit translucent.

3. Add the chopped red bell pepper and diced zucchini to the skillet, cook for about 3-4 minutes until they begin to soften.

4. Toss in the 4 cups of fresh spinach and stir until it wilts; then sprinkle in 1 teaspoon dried basil, 1/2 teaspoon dried oregano and, if you like a little spice, 1/4 teaspoon crushed red pepper flakes, mixing well.

5. Pour in the 28 oz can of crushed tomatoes, season with salt and pepper to taste and let it simmer for about 5 minutes, so all the flavors meld together.

6. When the pasta shells are done, drain them and let them cool just a little so they’re safe to handle.

7. In a separate bowl, mix together 1 cup ricotta cheese, 1 cup shredded mozzarella cheese and 1/4 cup grated Parmesan cheese until well combined.

8. Carefully stuff each pasta shell with a generous spoonful of the cheese mixture.

9. Nestle the stuffed shells into the skillet, making sure they’re partly submerged in the vegetable tomato sauce, then sprinkle a little extra mozzarella on top if you want.

10. Place the skillet in the preheated oven and bake for 15 minutes until the cheese is nicely melted and bubbly; serve hot and garnish with fresh basil if you want that extra pop of color and flavor.

Equipment Needed

1. Oven
2. Large pot for boiling pasta shells
3. Strainer for draining pasta
4. Oven-safe large skillet for making sauce and baking
5. Knife for chopping vegetables and herbs
6. Cutting board
7. Measuring spoons and cups for seasonings and cheeses
8. Mixing bowl for combining the cheeses
9. Can opener to open the crushed tomatoes

FAQ

Vegetarian Skillet Stuffed Shells Recipe Substitutions and Variations

• Jumbo pasta shells: if you cant find these, try large manicotti tubes or similar pasta shapes.
• Fresh spinach: if you’re out of spinach, kale or Swiss chard works just as well in this recipe.
• Ricotta cheese: cottage cheese makes a decent substitute though the texture might be a bit different.
• Crushed tomatoes: if you don’t have crushed tomatoes, you can blend diced tomatoes for a similar effect.

Pro Tips

1. Make sure to cook the pasta shells just shy of al dente because they will keep cooking when you bake them, so you dont end up with mushy pasta.

2. When you’re sautéing the veggies, stir ’em often so nothing sticks or burns. It helps keep the flavors balanced and your onions don’t turn into a burnt mess.

3. Taste the tomato sauce before you add the cheese-filled shells to it. A little extra salt or pepper can really bring out the flavor, and if its a bit too acidic, a pinch of sugar might help.

4. Generously fill each pasta shell with the cheese mix but be careful not to overstuff them. They might break if they’re too full, and nothing ruins the dish like a broken, cheesy mess.