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One Pot Spinach Broccoli Ricotta Stuffed Shells

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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.

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

  1. Cook the jumbo pasta shells according to the package instructions until just al dente, then drain carefully and set aside.
  2. In a large pot or deep skillet, heat the olive oil over medium heat.
  3. Add the chopped onion and garlic and cook for 2 to 3 minutes, until softened and fragrant.
  4. Stir in the chopped broccoli and cook for 3 to 4 minutes, until slightly tender.
  5. Add the chopped spinach and cook for 1 to 2 minutes, until wilted.
  6. 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.
  7. Stuff each cooked shell with the ricotta and vegetable mixture.
  8. Spread 1 cup of marinara sauce in the bottom of the pot, then arrange the stuffed shells over the sauce.
  9. Pour the remaining marinara sauce over the shells and sprinkle with the remaining mozzarella and Parmesan cheese.
  10. Cover and cook on low heat for 10 to 15 minutes, until the cheese is melted and everything is heated through.
  11. 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

Find it online: https://thefamilycooking.com/one-pot-spinach-broccoli-ricotta-stuffed-shells/