The One-Pot 30-Minute Dinner I Make All the Time

I’m lucky. I married a man who will eat just about anything I put on the table. He knows that my work as a recipe developer requires plenty of experimentation in the kitchen, so he’s come to expect that his favorite foods don’t always end up on the roster. 

He’s OK with that as long as I sprinkle some kind of pasta dish into the weekly menu. He could eat spaghetti every time, but I need variety. Inspired by his love of noodles and sauce and our mutual admiration for a good baked pasta dish, I created this stovetop version of stuffed shells.

There’s no need to turn on the oven with this easy (and quicker) recipe. It starts with cooking the shells, which should be very al dente so they’re easier to fill and don’t end up overcooked. A ricotta and parmesan filling are added and the shells are arranged atop store-bought marinara. Topped with cheese, covered, and cooked for just a few more minutes, it’s a weeknight winner.

Make It a Meal

While the shells are cooking on the stovetop, I’ll whip up a quick salad. Typically I keep it simple, starting with a base of spinach or romaine lettuce, then topping that with grape tomatoes, sliced cucumbers, and carrots. I’ll toss it with my favorite Italian dressing or drizzle with good extra-virgin olive oil and some red wine vinegar, salt, and pepper. 

If time permits, I’ll slice a baguette lengthwise, cover the cut halves with a bit of softened butter and garlic powder, and toast until the butter is melted.

Modifications and Tips for My Stovetop Stuffed Shells

• Add extra protein: If you’re looking to add a bit more “oompf” to this recipe, consider adding a bit of protein. I’ve included a can of drained and rinsed cannellini beans with success, but browning up some ground beef or turkey before adding the marinara is a great option, too.
• Add greens: If there’s a way to add vegetables to a dish, I’ll do it. For this pasta dish, I like to use leftover cooked or canned vegetables or quick-cooking leafy greens. If you’re using cooked or canned vegetables, add them when you add the marinara sauce. If you decide to go with leafy greens, cook them first for just a few minutes in a bit of extra-virgin olive oil before adding the marinara. 
• Broil: If you’d like your cheese to be more golden and bubbly, place your (oven-proof) skillet under the broiler for a few minutes before serving the dish.
• Extra saucy: If you and your family or guests like lots of sauce, pick up an extra jar and warm it up to serve on the side.