#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.

Ingredients

∙ Serves 4

Produce

• 5 oz Baby spinach
• 1/2 lb Crimini mushrooms
• 6 Garlic cloves
• 3 tbsp Oregano

Condiments

• 3 cups Marinara sauce

Pasta & Grains

• 18 Pasta shells (about 6 oz.), jumbo

Baking & Spices

• 1 tsp Black pepper, freshly ground
• 1 1/2 tsp Kosher salt
• 1/2 tsp Red pepper flakes

Oils & Vinegars

• 2 tbsp Olive oil, extra-virgin

Dairy

• 1 cup 3 oz. finely grated parmesan
• 2 tbsp Butter, unsalted
• 2 cups Whole-milk ricotta

Beer, Wine & Liquor

• 1/2 cup White wine or vermouth, dry

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