Spinach-Broccoli Stuffed Shells Recipe

These Broccoli Cheese Stuffed Shells with Spinach and Ricotta Filling make a delicious and hearty vegetarian dinner the whole family will love! This spinach and broccoli stuffed shells recipe is a family-friendly, cheesy pasta meal that combines the flavors of broccoli, spinach, cheese, and pasta for a comforting dinner. The vegetarian jumbo stuffed shells, ricotta and veggies are baked with plenty of sauce and mozzarella… YUM!

Vegetarian Stuffed Shells with Spinach and Broccoli

Tradition is such an important part of cooking.  Even when we change things up a bit, they are pretty much always based off earlier recipes or foods we have eaten in the past. Cheesy pasta dishes are often a favorite among children, making them a great choice for family dinners, and kids love broccoli when it's paired with cheese in pasta dishes.

This Stuffed Shells with Spinach Ricotta and Broccoli is no exception.  It is a lightened up and extra veggie version of traditional Italian Stuffed Shells, which was one of the dishes my mom used to make that I really liked.  When she made a big pan full of stuffed jumbo shells with sauce our whole family got excited.

To modernize the dish, and fit it into my current dietary goals, I added a good deal of broccoli and spinach to the ricotta filling.  I also opted for part skim ricotta, and lightened up the vegetarian stuffed shells a bit further by substituting a third of the ricotta with 2% cottage cheese.  The results were quite delicious and nutritious.

If you don't quite have the time to make the stuffed shells today, try my Cheesy Cavatelli and Broccoli. It is another classic vegetarian pasta recipe. If you really want to make a vegetarian feast, make both this and my eggplant casserole recipe!

How to Make Stuffed Shells with Broccoli and Spinach Ricotta Filling

Here is a quick visual walk through of the preparation of this vegetarian Stuffed Shells recipe.  Full recipe below.

Ingredients you will need:

• 1 pound box jumbo pasta shells
• 2 cups broccoli florets fresh or frozen
• 1 cup spinach leaves frozen
• 1 large egg
• 2 cups part skim ricotta cheese
• 1 cup 2% cottage cheese
• ¼ cup grated Parmesan
• 8 oz shredded Italian blend cheese or mozzarella (half in filling, half on top)
• ¼ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried oregano
• fresh ground pepper
• 45 oz jar of marinara sauce

Cook pasta shells: Bring a large pot of salted water to a boil. Cook pasta shells according to package instructions or package directions until al dente. Drain water and run cold water over the shells to prevent sticking, then lay shells out to cool. Once they are cooked, preheat your oven to 400 degrees F.

Make the Filling: While jumbo pasta shells are boiling & oven is preheating, start making the broccoli spinach ricotta filling.  Pulse the broccoli and spinach in food processor to finely chop. If not using a food processor, you may find it hard to get the broccoli chopped enough to cook in the filling. In that case lightly sauté before adding to the filling. 

Toss in an egg.

The finely diced or cooked broccoli and spinach are then mixed with ricotta, cottage cheese, Parmesan, seasonings and Italian blend or mozzarella cheese for the filling.  Add salt to taste and stir the filling until well combined.

Assembling the Dish Cover the bottom of the casserole dish with a pool of marinara sauce.

Fill each shell generously with the spinach broccoli filling, using a spoon or cookie scoop. Lay shells in the baking dish in an even layer.

Top with remaining sauce, but if the sauce is relatively deep after adding the shells this is optional.  Bake for 25-30 minutes.

Top with shredded cheese and bake for 5-10 minutes more, until the cheese is melted and the sauce is bubbly.

Enjoy your vegetarian stuffed shells! They are typically served with grated Parmesan cheese. Garlic bread and a fresh salad round out a comforting meal!

Freezing and Storage

One of the best things about making these spinach and broccoli stuffed shells is how well they store and freeze. This makes them a perfect make-ahead dinner for busy weeknights or when you want to have a delicious meal ready for the whole family.

To freeze stuffed shells, start by assembling your filled shells as you would for the recipe. Lay the pasta shells in a single layer on a baking sheet lined with parchment paper, making sure they’re not touching. Pop the baking sheet into the freezer for a couple of hours until the shells are firm. Once frozen, transfer the shells to an airtight container or freezer-safe bag—don’t forget to label and date them! You can freeze the vegetarian stuffed shells for up to three months, so you’ll always have a tasty dinner option on hand.

When you’re ready to bake, there’s no need to thaw the shells first. Simply arrange the frozen filled shells in a baking dish, pour marinara sauce or jarred alfredo sauce over the top, and cover with foil. Bake in a preheated oven at 350°F (180°C) for 30-40 minutes, until the sauce is bubbly and the shells are heated through. For an extra cheesy finish, sprinkle mozzarella cheese over the top, remove the foil, and bake for another 10-15 minutes until the cheese is golden and melted. (Yes the temp and bake time are different from original recipe, since they are frozen.)

Leftovers: If you have leftover cooked stuffed shells, store them in an airtight container in the refrigerator for up to three days. To reheat, you can use the microwave for a quick meal—just place a serving in a microwave-safe dish, cover, and heat until hot and the cheese is melted. Alternatively, reheat in the oven by placing the shells in a casserole dish, covering with foil, and baking at 350f until warmed through.

Always make sure to follow food safety guidelines: reheat stuffed shells to an internal temperature of 165°F (74°C). Properly stored, your broccoli stuffed shells will taste just as delicious as the day you made them.

With these freezing and storage tips, you can enjoy homemade broccoli cheese stuffed shells any night of the week. It’s a family favorite that’s easy to prep ahead dinner, even fussy kids will enjoy.