My husband adores it.

Simply Recipes / Sara Haas

Im lucky.

I married a man who will eat just about anything I put on the table.

Stovetop Stuffed Shells in a large pan with a large serving spoon next to small dish with crushed red pepper and small dish with chopped parsley

Simply Recipes / Sara Haas

Hes 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.

Theres no need to turn on the oven with this easy (and quicker) recipe.

Stovetop Stuffed Shells in a large pan with a large serving spoon

Simply Recipes / Sara Haas

A ricotta and Parmesan filling are added and the shells are arranged atopstore-bought marinara.

Topped with cheese, covered, and cooked for just a few more minutes, its a weeknight winner.

Drain and rinse under cold water.

Stovetop Stuffed Shells in a large pan with a large serving spoon - small dish with crushed red pepper and small dish with chopped parsley, one small plate with one serving and a fork

Simply Recipes / Sara Haas

Lay the shells on a clean towel or layered paper towels to dry.

Meanwhile, make the filling.

Add the marinara to the bottom of a large skillet and place near your work area.

Fill each shell with 2 tablespoons of the cheese mixture and nestle into the sauce.

Continue until all shells are filled, then move the skillet to the stove.

Turn the heat to medium, then cover the top with the Parmesan cheese.

Reduce heat to medium-low and cook until cheese is melted, 5 to 10 minutes.

Let sit, covered, for 5 minutes, then garnish with parsley and serve.

Store leftovers in an airtight container in the fridge for up to 3 days.

Modifications and Tips for My Stovetop Stuffed Shells