This One Pot Spinach Broccoli Ricotta Stuffed Shells recipe shines as a comforting yet nutritious meal that’s both easy to prepare and richly satisfying.
The blend of cheeses—including ricotta, provolone, and cheddar—offers a creamy, indulgent texture while delivering a good dose of protein and calcium.
The inclusion of broccoli and spinach boosts the fiber and vitamin content, supporting digestion and overall health.
The use of whole milk or cream adds healthy fats that help keep you full and provide essential fat-soluble vitamins.
Seasonings like garlic powder, paprika, and chipotle chili powder bring depth and warmth without excess calories.
With a total cook time of just 30 minutes and everything prepared in one pot, this dish is a perfect everyday meal for busy weeknights or easy meal prep, minimizing cleanup while maximizing flavor and nutrition.
Must-Have Tools for Perfect Results
Large Stock Pot
Essential for boiling the pasta and broccoli simultaneously and cooking everything in one pot, saving time and dishes. This versatile pot also excels in making soups, stews, and large-batch meals.
Measuring Cups and Spoons
Precise measuring tools ensure the perfect balance of milk, spices, and cheeses, which is crucial for the creamy texture and bold flavor. They’re indispensable for consistent cooking results.
Wooden Spoon or Silicone Spatula
Ideal for stirring the pasta and cheese sauce without scratching your cookware, ensuring even cooking and preventing sticking. These tools are gentle on non-stick surfaces and great for mixing any recipe.
Colander (optional)
If you prefer to drain the pasta before combining, a sturdy colander will make the process quick and mess-free. It’s a kitchen essential for washing vegetables and draining pasta or rice.
Spinach and Ricotta Stuffed Shells
Ingredients
Equipment
Method
- Cook Pasta and Broccoli Together: Fill a large pot with 4 cups of water and bring it to a rolling boil over high heat. Add 1½ teaspoons of salt to the boiling water for seasoning. Carefully add the jumbo pasta shells along with the chopped broccoli florets. Stir occasionally to prevent the shells from sticking. Allow them to cook for about 8 minutes until the pasta is al dente and the broccoli is tender but still vibrant. Avoid draining the water after cooking.
- Create the Creamy Cheese Sauce: Reduce the heat to medium-low and slowly stir in the whole milk or heavy cream to the pot. Add the shredded cheddar, provolone, and ricotta cheeses. Stir gently but continuously until the cheeses melt completely, forming a smooth and creamy sauce that coats the pasta and broccoli evenly.
- Enhance with Greens and Spices: Toss in the fresh baby spinach, garlic powder, onion powder, smoked paprika, and chipotle chili powder. Stir well to incorporate all the flavors as the spinach wilts into the sauce. Remove the pot from heat to prevent overcooking the greens.
- Finish with Fresh Herbs and Zest: Fold in the chopped fresh basil and lemon zest for a bright, fresh finish. Taste the mixture and season generously with salt and freshly ground black pepper. If the sauce feels too thick, thin it out by stirring in an additional ¼ cup of milk until you reach the desired consistency.
- Serve and Garnish: Spoon the creamy pasta and broccoli mixture into serving bowls. Garnish with extra fresh basil leaves and a sprinkle of lemon zest for added aroma and color. Serve immediately for the best texture and flavor.
Notes
- Pasta choice: Jumbo shells are ideal for this recipe, but large pasta shapes like rigatoni or large elbows can work in a pinch.
- Cheese swaps: Feel free to mix in mozzarella or gouda for a different flavor profile, but keep the ricotta or cream cheese for creaminess.
- Make it lighter: Use whole milk instead of heavy cream to reduce fat content without sacrificing creaminess.
- Spice level: Adjust chipotle chili powder to your heat preference or omit for a milder dish.
- Meal prep tip: This dish reheats well in the microwave or oven—add a splash of milk when reheating to keep it creamy.
Chef’s Secrets for Creamy Perfection
Achieving a luxuriously creamy texture in this pasta dish hinges on a few key tips.
First, avoid draining all the cooking water after boiling the pasta and broccoli; the starchy, salted water helps the cheese sauce cling to every shell, enhancing flavor and mouthfeel.
Stir the cheeses into the hot liquid gently and patiently—rushing this step can cause the sauce to separate or become grainy.
Incorporating fresh spinach at the end preserves its bright color and delicate texture, adding a refreshing contrast to the richness.
For a nuanced smoky warmth, don’t skip the chipotle chili powder, but adjust the amount based on your spice tolerance. Finally, zesting fresh lemon just before serving brightens the dish and cuts through the richness, balancing each bite beautifully.
Serving Suggestions to Elevate Meals
This one-pot stuffed shells recipe pairs beautifully with a variety of sides and beverages to create a well-rounded meal.
A crisp, lightly dressed green salad featuring arugula, cherry tomatoes, and a simple balsamic vinaigrette adds refreshing acidity and crunch.
Garlic bread or warm, crusty artisan rolls provide a comforting, chewy accompaniment to soak up the creamy sauce.
For drinks, a chilled glass of crisp white wine such as Pinot Grigio or Sauvignon Blanc complements the cheese and herbs nicely.
To round out the meal with extra veggies, consider serving steamed asparagus or roasted carrots for color and additional nutrients.
Storage Tips for Freshness and Flavor
To keep your spinach broccoli ricotta shells tasting fresh, store leftovers in an airtight container in the refrigerator within two hours of cooking.
The dish will maintain its creamy texture and flavor for up to 3-4 days.
When reheating, add a splash of milk or cream to loosen the sauce and warm gently on the stovetop or microwave to prevent drying out.
This recipe also freezes well; portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Avoid freezing with fresh basil and lemon zest mixed in—add those fresh just before serving to preserve their bright flavors.
Frequently Asked Questions Answered Clearly
Q1: Can I use different pasta shapes?
Yes! While jumbo shells are ideal for stuffing and holding the sauce, large pasta like rigatoni, manicotti, or large elbows will also work well in this recipe.
Q2: Is it possible to make this recipe vegetarian or vegan?
The recipe is already vegetarian-friendly. For a vegan version, substitute dairy cheeses with plant-based alternatives and use a non-dairy milk such as oat or almond milk.
Q3: How do I prevent the sauce from becoming too thick?
If your sauce thickens too much while cooking, gradually stir in extra milk or cream until you reach the desired creamy consistency.
Q4: Can I prepare this recipe ahead of time?
Absolutely! You can cook the pasta and broccoli ahead and mix everything just before serving, or reheat leftovers easily with a little added milk.
Q5: What’s the best way to store fresh basil?
Keep basil fresh by storing it loosely wrapped in a damp paper towel inside a resealable plastic bag in the fridge. Avoid chopping basil too early to prevent browning.
This recipe has been adapted and simplified from the original version by halfbakedharvest. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
Jessica T. Brown is the founder of KitchenHush.com, a platform born out of her deep love for cooking and the quiet joy found in the kitchen. From a young age, Jessica discovered that the kitchen wasn’t just a place to prepare meals—it was a space for connection, creativity, and comfort. Inspired by those early memories, she created Kitchen Hush to share that experience with home cooks everywhere.