Why You’ll Love This Recipe
This recipe combines convenience and comfort in one dish. The creamy ricotta filling pairs perfectly with the fresh flavors of spinach and broccoli, while the one-pot method makes cleanup simple. It’s hearty, flavorful, and a great way to include vegetables in a satisfying, family-friendly meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
jumbo pasta shells
ricotta cheese
mozzarella cheese
parmesan cheese
spinach
broccoli
garlic
onion
marinara sauce
olive oil
salt
black pepper
Directions
Cook the jumbo pasta shells according to package instructions until just al dente, then drain and set aside.
In a large pot, heat olive oil and sauté chopped onion and garlic until softened.
Add chopped broccoli and cook until slightly tender, then stir in spinach and cook until wilted.
Remove from heat and mix the vegetables with ricotta cheese and part of the mozzarella and parmesan.
Stuff each cooked shell with the ricotta and vegetable mixture.
Spread a layer of marinara sauce in the bottom of the pot.
Arrange the stuffed shells over the sauce.
Pour more marinara sauce over the shells and sprinkle with remaining mozzarella and parmesan cheese.
Cover and cook on low heat until everything is heated through and the cheese is melted.
Serve warm and enjoy.
Servings and timing
This recipe serves about 4 to 6 people.
Prep time: 20 minutes
Cook time: 25 to 30 minutes
Total time: about 45 to 50 minutes
Variations
You can add cooked chicken or ground meat for extra protein. Swap broccoli with zucchini or mushrooms for a different vegetable mix. Use a white sauce instead of marinara for a creamy variation. You can also add herbs like basil or oregano for extra flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven or microwave until warmed through.
You can freeze the stuffed shells for up to 2 months. Thaw before reheating.
FAQs
Can I use frozen spinach?
Yes, just thaw and drain it well before using.
Can I make this ahead of time?
Yes, assemble in advance and cook when ready.
What type of pasta works best?
Jumbo shells are ideal for stuffing.
Can I make this gluten-free?
Yes, use gluten-free pasta shells.
Can I add meat?
Yes, cooked chicken or ground meat works well.
How do I keep shells from tearing?
Cook them just until al dente and handle gently.
Can I use cottage cheese instead of ricotta?
Yes, it’s a good substitute.
What sauce works best?
Marinara is classic, but other sauces can be used.
Is this dish vegetarian?
Yes, as written it is vegetarian.
How do I know when it’s done?
The cheese should be melted and everything heated through.
Conclusion
One pot spinach broccoli ricotta stuffed shells are a comforting, cheesy, and easy-to-make dish that’s perfect for any occasion. With its creamy filling and rich sauce, it’s a satisfying meal that brings together simple ingredients in a delicious way.
PrintOne Pot Spinach Broccoli Ricotta Stuffed Shells
These one pot spinach broccoli ricotta stuffed shells are a comforting, cheesy pasta dish filled with a creamy vegetable mixture and nestled in rich marinara sauce. It is a wholesome, satisfying meal that brings together tender shells, fresh vegetables, and melty cheese in one cozy dish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 to 6 servings
- Category: Main Course
- Method: One Pot
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
- 20 jumbo pasta shells
- 1 1/2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- 2 cups broccoli, finely chopped
- 3 cloves garlic, minced
- 1 small onion, chopped
- 3 cups marinara sauce
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the jumbo pasta shells according to the package instructions until just al dente, then drain carefully and set aside.
- In a large pot or deep skillet, heat the olive oil over medium heat.
- Add the chopped onion and garlic and cook for 2 to 3 minutes, until softened and fragrant.
- Stir in the chopped broccoli and cook for 3 to 4 minutes, until slightly tender.
- Add the chopped spinach and cook for 1 to 2 minutes, until wilted.
- Remove the pot from the heat and mix the vegetables with the ricotta cheese, 1 cup of the mozzarella cheese, 1/4 cup of the Parmesan cheese, salt, and black pepper.
- Stuff each cooked shell with the ricotta and vegetable mixture.
- Spread 1 cup of marinara sauce in the bottom of the pot, then arrange the stuffed shells over the sauce.
- Pour the remaining marinara sauce over the shells and sprinkle with the remaining mozzarella and Parmesan cheese.
- Cover and cook on low heat for 10 to 15 minutes, until the cheese is melted and everything is heated through.
- Serve warm straight from the pot.
Notes
- Frozen spinach can be used if thawed and drained well before mixing into the filling.
- Cottage cheese can be substituted for ricotta if desired.
- Add cooked chicken or ground meat for extra protein.
- Zucchini or mushrooms can be used instead of broccoli for a different vegetable variation.
- A white sauce can be used in place of marinara for a creamier version.
- Fresh basil or oregano adds extra flavor to the filling or sauce.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze cooked stuffed shells for up to 2 months and thaw before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 8 g
- Sodium: 760 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 45 mg
