Unstuffed Shells Skillet
I've loved stuffed shells as long as I've been alive. I've made them multiple times, multiple ways, but sometimes, I don't want to do all the work. So, I un-stuffed them lol. Spicy, blended vegetable tomato sauce, & tender shells, dolloped with a simple ricotta filling, finished under the broiler. Equally delish, half the work. <3
PREP TIME
25 minutes
COOK TIME
40 minutes
INGREDIENTS
29
Serves: 4
Ingredients
- 4 cups4 cups4 cups Pasta Shells, Large, not the Jumbo stuffing ones.
- 0.25 cup0.25 cup0.25 cup Extra Virgin Olive Oil
- .5 Tbsp.5 Tbsp.5 Tbsp Peperoncinis, packed in spicy chili oil
- 3 cloves3 cloves3 cloves Garlic, Crushed & minced
- 1 tsp1 tsp1 tsp Italian Seasoning
- 1 tsp1 tsp1 tsp Basil, Dried
- 1 whole1 whole1 whole Yellow Onion, Diced
- 2 whole2 whole2 whole Celery, Diced
- 1 whole1 whole1 whole Carrots, Peeled & diced
- 1 Tbsp1 Tbsp1 Tbsp Tomato Paste
- 1 Tbsp1 Tbsp1 Tbsp Calabrian Chili Pesto, Optional. I had it in the fridge. Any pesto would work!
- 1 cup1 cup1 cup White Wine, I used an Ontario Pelee Island Pinot
- 796 ml796 ml796 ml San Marzano Peeled Tomatoes, Canned
- 0.5 tsp0.5 tsp0.5 tsp Himalayan Pink Salt, See Recipe. More to Taste.
- 1 whole1 whole1 whole Granulated White Sugar, See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
- 270 grams270 grams270 grams Ricotta, Full fat
- 0.25 cup0.25 cup0.25 cup Grana Padano Cheese, Finely shredded
- 2 Tbsp2 Tbsp2 Tbsp Parsley, Finely chopped
- 1 clove1 clove1 clove Garlic, Crushed & finely minced
- 0.5 whole0.5 whole0.5 whole Lemon, Zested
- 0.25 tsp0.25 tsp0.25 tsp Himalayan Pink Salt, More To Taste
- 1 whole1 whole1 whole Red Pepper Flakes, To Taste
- 1 whole1 whole1 whole Basil, Fresh
- 1 whole1 whole1 whole Parsley
- 1 whole1 whole1 whole Grana Padano Cheese
Sauce
Ricotta "Filling"
Garnish
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Begin heating the EVOO, garlic, pepperoncini, Italian Seasoning, and dried basil in a large, oven proof skillet set to just about medium. Once heated, stir and let everything sizzle together for up to a minute without burning. Add the onion, celery, carrot, and a generous pinch of both salt and pepper. Stir and cook 5 - 6 minutes. Make a well in the center and drop in the tomato paste & pesto, allowing them to sizzle in the center for 30 seconds or so before stirring everything together and continuing for another minute or so.
- Pour in the wine and let that simmer away until almost entirely reduced. Add the tomatoes, fill the can about 1/2 way with water and swish to get all of the tomato pulp from the can and add that to the skillet as well. Use a potato masher to bust up the whole tomatoes in the skillet. Once the sauce comes to a boil, reduce the heat to medium low, cover, and simmer 25 minutes.
- Fill a large pot with cold, heavily salted water and bring to a boil. Leave covered until needed.
- Prepare the ricotta filling by adding everything to a mixing bowl and stirring together to combine. Taste and adjust salt or other ingredients as desired. Set aside.
- Once the sauce is completed. take half of it out and use your blender to puree until smooth. Return the sauce to the skillet, stir, and taste for salt, adjusting if needed. At this time, add your pasta to the boiling water and cook to just about al dente. Strain the pasta directly to the skillet, stirring and tossing until all of the noodles are coated. Let the pasta continue to simmer for another couple of minutes until the noodles are al dente perfection.
- Turn off the heat and dollop the ricotta filling around the skillet. Use a spoon to whisp the filling throughout the skillet. Grate a generous amount of grana padano on top of the skillet.
- Turn on your oven to BROIL 500 F / HIGH and toss the skillet in until there is some light browning of the cheeses. Remove and set on to a wire cooling rack. Garnish the skillet with fresh chopped parsley.
- Make sure each serving has some of that delicious filling. Garnish with fresh herbs & grana padano. ENJOY!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Other Pescetarian Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 947 |
| Fat: | 40 g |
| Carbohydrates: | 116 g |
| Protein: | 39 g |
| Cholesterol: | 72 g |
| Sodium: | 1046 mg |
| Fiber: | 6 g |
| Sugars: | 18 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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