Description

Enjoy a comforting and easy weeknight meal with these One Pot Spinach Broccoli Ricotta Stuffed Shells. This recipe combines creamy ricotta, vibrant spinach, and crunchy broccoli in a flavorful sauce, all cooked in a single pot for minimal cleanup.

Ingredients

Scale

12 pieces jumbo pasta shells
15 oz whole milk ricotta
1 cup chopped broccoli
2 cups baby spinach
1 cup heavy cream or whole milk
1 cup shredded spicy cheddar cheese
1 cup shredded provolone cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon chipotle chili powder
1 tablespoon fresh chopped basil
1 teaspoon lemon zest

Instructions

In a large pot, bring 4 cups of water to a rolling boil with a pinch of salt.
Add the jumbo pasta shells and chopped broccoli to the boiling water and cook for about 8 minutes until the pasta is al dente. Do not drain the water.
Carefully stir in the heavy cream or whole milk, followed by the shredded cheeses, baby spinach, and all the seasonings.
Mix until the cheeses are melted and the sauce is creamy.
If needed, remove the pot from heat and fold in the fresh basil and lemon zest. Adjust consistency with more milk if desired.
Serve the One Pot Spinach Broccoli Ricotta Stuffed Shells directly from the pot, garnishing with extra basil and lemon zest.

Notes

Add a sprinkle of grated Parmesan on top for extra richness.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Pasta
Method: One Pot
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 4 g
Sodium: 800 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 3 g
Protein: 18 g
Cholesterol: 50 mg

Keywords: One Pot Spinach Broccoli, Easy One Pot Spinach Broccoli, Quick One Pot Spinach Broccoli, Healthy One Pot Spinach Broccoli, One Pot Spinach Broccoli Dinner, One Pot Creamy Spinach Broccoli, One Pot Garlic Spinach Broccoli