Skillet stuffed shells

If you thought I would make a salad on National Spinach Day, you obviously don't know me! I need cheese, tons of flavor, a little heat and if it’s something the whole family can enjoy, that’s a win-win.

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105 Vegetarian Dinner Party Main Dish Recipes | Epicurious | Epicurious

For sauce variations, see my notes above. 1) Try my slow cooker marinara sauce, or 2) if you simply don't have time, use your favorite 25.5 oz. jar of chunky tomato sauce. My pan could only hold about 13 to 14 jumbo shells. If you have leftover stuffing, I say stuff some more shells and freeze them!

Best for nights when you’re craving Italian, but also craving those cozier fall flavors!

This easy and filling skillet supper is perfect for your meatless Mondays—or any other day of the week. Ricotta-Parmesan Spinach Stuffed Shells Makes 6 servings Ingredients 1 (10-ounce) package frozen spinach, thawed, drained well, and squeezed dry 3 cups whole-milk ricotta cheese 1 cup shredded Parmesan cheese 1 large egg, lightly beaten 1 teaspoon

umbo pasta shells filled with 3 types of cheese and basil pesto, making them extra cheesy and delicious! The cheese stuffed shells are baked in a creamy, buttery vodka sauce and topped with melty mozzarella cheese. This is a great make-ahead recipe!

Million Dollar Stuffed shells aren’t your average stuffed shells. Meaty, spiced marinara stuffed shells and topped with a creamy decadent Alfredo sauce. The dish is topped with a blend of cheeses and baked in the oven until bubbly and melted.

Pasta shells with tomato sauce, spinach and ricotta