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Vegetarian Skillet Stuffed Shells

This one pan meal takes pasta shells to the next level. And puts vegetables front and center. You don't have to spend a lot of time seasoning the sauce or the stuffing...our Romesco does all of that!

Chef Tip: You will be undercooking the shells before you stuff them, so don't worry when they're still a bit hard. They'll soften up as you cook them in the sauce after they're stuffed.


  • Salt

  • About 18 jumbo pasta shells

  • Olive oil

  • 3 medium zucchini, grated, all extra liquid strained

  • 1 bunch of spinach, washed and chopped

  • 2 Tbsp. unsalted butter

  • 4 cloves of garlic, minced

  • 1 (14oz) can of diced tomatoes

  • Haven's Kitchen Red Pepper Romesco sauce

  • 1 lb of ricotta cheese

  • About 1 cup of finely grated Parmesan cheese


Step 1

Bring a large pot of boiling water to a boil. Add a hefty pinch of salt and cook the shells for 9 minutes; they should still be firm and al dente. Drain and run under cold water to stop the cooking

Step 2

Meanwhile, heat a large skillet on medium-high heat, add oil to coat the pan, then add the zucchini and a pinch of salt and sauté until most of the liquid has evaporated, about 5 minutes. Add spinach and cook with the zucchini for a minute or so, just until the leaves are wilted. Transfer the veggies to a large bowl

Step 3

In the skillet, add the butter and garlic and cook, over medium-high heat, for 2–3 minutes until the garlic gets golden. Add tomatoes and about 1/4 pouch of Red Pepper Romesco and lower the heat. Cook, on low heat, stirring occasionally, for about 5 minutes

Step 4

While the sauce cooks, add the ricotta, a squeeze of Romesco, and a pinch of salt to the veggie mixture and stir to combine. Fill the shells with about 2 Tbsp. of the veggie/ricotta mixture

Step 5

Nestle the stuffed shells into hot sauce in skillet. Cover and cook over medium heat until shells are warmed through, about 5 minutes. Sprinkle with Parmesan

Red Pepper Romesco

A smoky Spanish sauce with flame-kissed piquillo peppers, tingly Calabrian chilies, creamy roasted almonds, and sweet caramlized garlic. Drizzle it on…

This recipe is also great with our Herby Chimichurri sauce.

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