One Pot Spinach Broccoli Ricotta Stuffed Shells.
Creamy, cheesy one‑pot pasta with broccoli, spinach, ricotta, and a bright hit of lemon and basil.
Servings: 6 servings
Ingredients
- 1 pound jumbo pasta shells
- 3 cups chopped broccoli
- 1 cup heavy cream or whole milk
- 2 cups shredded cheddar (spicy or white)
- 1 1/2 cups shredded provolone
- 4 ounces whole milk ricotta cheese (or cream cheese or mascarpone)
- 2 cups baby spinach
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon chipotle chili powder
- 1/2 cup fresh chopped basil
- 1-2 tablespoons lemon zest
- salt and black pepper to taste
Instructions
- Bring 4 cups of water to a rolling boil in a large pot over high heat.
- Add 1 1/2 teaspoons salt, the jumbo pasta shells, and the chopped broccoli to the boiling water; stir, then cook uncovered, stirring occasionally, for about 8 minutes.
- Without draining, reduce heat to medium and stir in the heavy cream or milk
- Add the shredded cheddar, shredded provolone, ricotta, baby spinach, garlic powder, onion powder, paprika, and chipotle chili powder; stir until the cheeses melt and the sauce becomes creamy.
- Remove the pot from the heat, then stir in the chopped basil and lemon zest; taste and season with additional salt and black pepper as desired.
- If the sauce is too thick, thin it with up to 1/4 cup more milk until you reach the desired consistency.
- Divide the pasta and broccoli between bowls and serve immediately, topping with extra basil or lemon zest if desired.
Equipment
- Large Pot
- wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
Notes
- Use whole milk or heavy cream for a richer sauce.
- Substitute mascarpone or cream cheese for ricotta if preferred.
- Adjust chipotle to control heat level.
- Do not drain the pasta water to keep the sauce creamy.