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Skillet Stuffed Shells with Zucchini and Mushrooms

Skillet Stuffed Shells with Zucchini and Mushrooms
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Indulge in the delightful flavors of Skillet Stuffed Shells with Zucchini and Mushrooms—a perfect weeknight dinner that combines comfort and nutrition. This one-pan marvel is quick to prepare, taking just 40 minutes from start to finish, making it ideal for busy families or gatherings. The rich, spicy Italian sausage pairs beautifully with fresh vegetables like zucchini and mushrooms, creating a satisfying meal that everyone will love. With customizable ingredients and minimal cleanup, this recipe is not only delicious but versatile too. Elevate your dinner experience with these savory stuffed shells that promise to please both kids and adults alike.

Ingredients

Scale
  • 13 to 14 jumbo pasta shells
  • 3 tablespoons extra-virgin olive oil (split)
  • 6 oz. spicy Italian sausage (casing removed)
  • 3 cloves garlic (finely chopped)
  • 2 cups canned crushed tomatoes
  • 2 to 3 tablespoons tomato paste
  • 1 1/2 cups pasta water
  • kosher salt and pepper
  • 1/2 to 1 large zucchini (grated)
  • 4 to 8 oz. cremini mushrooms (sliced)
  • 2 big handfuls of fresh baby spinach
  • 1 cup ricotta cheese + more if desired
  • 2 tablespoons chopped fresh parsley (split)
  • freshly grated parmesan or mozzarella cheese

Instructions

  1. Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions, MINUS 1-2 minutes so they remain firm. Reserve 1 1/2 cups of pasta water before draining the shells. Drizzle cooked shells with 1 tablespoon of extra virgin olive oil to prevent sticking. Set aside.
  2. In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Add the sausage, breaking it apart with a wooden spoon until browned and cooked through. Stir in garlic and cook for about 1 minute until fragrant. Lower heat to medium; add crushed tomatoes, tomato paste, reserved pasta water (1 cup), and salt. Mix well and let simmer for about 5–7 minutes, adding more water if necessary.
  3. In another skillet, heat remaining olive oil over medium heat. Add zucchini, mushrooms, and spinach; cook until softened (about 4–5 minutes). Season with salt and pepper; remove from heat and let cool slightly. Stir in ricotta cheese and parsley until well combined.
  4. Carefully stuff each shell with about 1 ½ to 2 tablespoons of filling. Arrange stuffed shells seam-side up in the skillet with sauce. Sprinkle with freshly grated parmesan or mozzarella cheese. Cover with a lid; cook on medium-high until shells are heated through and cheese melts (a few minutes). Serve immediately garnished with remaining parsley!

Nutrition

Keywords: Experiment with different vegetables or cheeses for a personalized touch. Make ahead by preparing the filling and stuffing the shells in advance.

Find it online: https://yumeasyrecipes.com/skillet-stuffed-shells-with-zucchini-and-mushrooms/