Broccoli Spinach Jumbo Stuffed Shells

Stuffed Jumbo Shells with Broccoli Spinach Ricotta Filling

This vegetarian Stuffed Jumbo Shells Recipe has a spinach ricotta filling that also features lots of broccoli.
Course Entree
Cuisine Italian
Prep Time 20 minutes
Cook Time 30 minutes
Servings 8 -10
Author Robin Gagnon


  • 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
  • 1 cup 2% cottage cheese
  • 1/4 cup grated Parmesan
  • 8 oz shredded Italian blend cheese or mozzarella 1/2 in filling, 1/2 on top
  • 1/4 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • fresh ground pepper
  • 45 oz jar of Rag├╣ Traditional sauce


  1. Boil the jumbo shells to al dente. While boiling prepare the filling.
  2. Preheat oven to 400 degrees.
  3. Pulse broccoli and spinach in food processor until no piece is larger than a pea.
  4. Place the processed broccoli and spinach in large bowl.
  5. Add the egg, ricotta, cottage cheese, Parmesan, 1/2 the shredded cheese and seasonings. Mix well.
  6. Cover bottom of baking dish/es with sauce about 3/4" deep.
  7. Scoop filling into shells and nestle into the sauce. You may find they don't all fit in one dish.
  8. Top with a little sauce, unless the pasta is mostly covered, then optional.
  9. Bake for 24-25 minutes. Top with remaining cheese and bake 5-6 more minutes.
  10. All ow to cool a few minutes before serving.