Unstuffed Shells Skillet

Unstuffed Shells
Skillet

​Prep Time: 25 Min
Cook Time: 35 - 40 Min

Yields: 4 Servings

WHAT YOU NEED

• 4 Heaping C Dry Large Shell Pasta
• 1/4 C EVOO
• 1/2 Tbsp. Pepperoncini In Oil
• 3 cloves Garlic, crushed & minced
• 1 Tsp. Dried Basil
• 1 Tsp. Italian Seasoning
• 1 Yellow Onion, diced
• 1 Carrot, peeled & diced
• 2 stalks Celery, diced
• 1 Tbsp. Tomato Paste
• 1 Tbsp. Calabrian Chili Pesto (optional)
• 1 C White Wine (I used Pinot)
• 796ml Whole San Marzano Tomatoes
• 1/2 Tsp. + Himalayan Salt
• Sugar
• Cracked Pepper

R I C O T T A F I L L I N G

• 270g Full Fat Ricotta Cheese
• 1/4 C Grana Padano, finely shredded
• 2 Tbsp. Fresh Parsley, chopped
• 1 clove Garlic, crushed & pressed / minced
• 1/2 Lemon, zested
• 1/4 Tsp. Himalayan Salt
• Red Pepper Flakes

G A R N I S H 

• Fresh Basil, Fresh Parsley, Grana Padano

DIRECTIONS

• 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!

HAPPY VEG