Spinach Broccoli Stuffed Shells with Ricotta

5 from 5 votes

Spinach Broccoli Stuffed Shells with Ricotta

This vegetarian stuffed shells recipe has a delicious spinach and broccoli ricotta filling. A comforting veggie stuffed shells recipe the whole family will love!

Course Entree

Cuisine Italian

Diet Vegetarian

Keyword broccoli stuffed shells, stuffed shells with spinach, vegetarian stuffed shells

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 376kcal

Author Robin Gagnon

Equipment

food processor optional

Ingredients

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 cheese
8 ounces shredded Italian blend cheese or mozzarella ½ in filling, ½ on top
¼ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
fresh ground pepper and salt to taste
45 ounce jar of marinara sauce

Instructions

Boil the jumbo shells to al dente. While boiling prepare the filling.
Preheat oven to 400 degrees f.
Pulse broccoli and spinach in food processor until no piece is larger than a pea.
Place the chopped broccoli and spinach in large bowl.
Add the egg, ricotta, cottage cheese, Parmesan, ½ the shredded cheese and seasonings. Mix well.
Cover bottom of baking dish/es with sauce about ¾" deep.
Scoop filling into the pasta shells and nestle into the sauce. You may find they don't all fit in one dish.
Top with a little sauce, unless the stuffed shells are mostly covered, then optional.
Bake for 25-30 minutes. Top with remaining cheese and bake 5-10 more minutes.
Allow the stuffed shells to cool a few minutes before serving.

Notes

If you don't have a food processor, chop the broccoli and spinach as well as you can, then lightly sauté. Add the cooked broccoli and spinach to the other filling ingredients after cooled a bit.

Swapping Alfredo sauce for the marinara sauce called for in the recipe is a popular and hearty choice. As alfredo typically comes in smaller jars you will need 1 ½ to 2 jars.

Nutrition