A delicious and easy one-pan meal loaded with cheesy goodness and fresh veggies!
Ingredients:
- 20 jumbo pasta shells
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 zucchini, finely chopped
- 1 cup spinach, chopped
- 1/2 cup mushrooms, finely chopped
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese (plus extra for topping)
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce
Instructions:
- Cook the shells – Bring a large pot of salted water to a boil and cook the pasta shells until al dente. Drain and set aside.
- Prepare the filling – Heat olive oil in a large oven-safe skillet over medium heat. Sauté onion and garlic until fragrant, about 2 minutes. Add zucchini, spinach, and mushrooms, cooking until soft. Remove from heat.
- Mix the cheese filling – In a bowl, combine ricotta, mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper. Stir in the sautéed vegetables.
- Stuff the shells – Fill each pasta shell with the ricotta-veggie mixture.
- Assemble in skillet – Spread 1 cup of marinara sauce on the bottom of the skillet. Arrange stuffed shells over the sauce. Pour the remaining sauce on top and sprinkle with extra mozzarella cheese.
- Bake – Cover and simmer on low heat for 10 minutes. Then, place the skillet under the broiler for 3–5 minutes until the cheese is bubbly and golden.
- Serve – Garnish with fresh basil or parsley and serve warm.
Enjoy your Skillet-Baked Veggie Stuffed Shells! 🍽️
