Simple, satisfying, and sure to become a regular in your weeknight dinner rotation!

One Pot Spinach Broccoli Ricotta Stuffed Shells

jumbo pasta shells

broccoli

heavy cream or whole milk

cheddar cheddar cheese

provolone

whole milk ricotta cheese ((cream cheese or mascarpone))

baby spinach

garlic powder

onion powder

paprika

chipotle chili powder

basil

lemon zest

salt and black pepper

1. In a large pot, bring 4 cups of water to a boil over high heat. Add 1 1/2 teaspoons salt, the pasta, and broccoli. Cook, stirring occasionally, for 8 minutes. Do not drain the water.2. Stir in the milk. Add the cheeses, spinach, garlic powder, onion powder, paprika, and chipotle, and stir until melted and creamy. Remove from the heat. Stir in the basil and lemon zest. Season with salt and pepper. If the sauce feels thick, add ¼ cup of milk to thin.3. Divide the pasta and broccoli between bowls. Top with basil and lemon.

This was not springy, it was so heavy. Also lacked flavor. In order to thicken the sauce I had to boil it longer than the recipe says and then the pasta was beyond Al dente.

Just made this recipe and reviewed all the comments before doing so. That said, I found the water to cheese ratio was spot on. I did find that my shells weren't all seperated while cooking, so some were harder than others after 8 minutes. No big deal, I added the milk and cooked a bit more before adding cheese. Cheese melted JUST fine - but I didn't use as much cheese as what was called for. I did half store shredded and half I shredded on my own. Broccoli wasn't mushy and I added roasted chicken and spinach at the end. I also added a few red pepper flakes for heat.  All in all, I didn't have as much trouble as others seemed to have and it came out delicious! Wish I knew to make sure my shells weren't nesting in each other while cooking.

This turned out nicely for me. One key step that I think is worth clarifying in the recipe - that I think is where the negative reviewers may have gone wrong - is that it is key not to cover the pot when pasta and broccoli are boiling. You need pasta to cook and water to evaporate, so when you add the cream, cheese, etc. there is very little water left. You have to be careful at that stage with your temperature and stirring so you don't start having noodles burn to the bottom! 
Hope that helps :)

This recipe didn’t work out for me. The cheese wouldn’t melt into the milk mixture so it was like a watery soup with big clumps of cheese that wouldn’t melt. After a good 20 minutes of stirring to try to get it to work, I called it. Afterward, I looked into why this didn’t work and it turns out there’s a whole art to getting cheese to melt into a sauce, which I was not aware of. I think if I had put small handfuls of cheese in at a time, that would have worked better. Now I know for next time.

Girl, this is one of the worst recipes
I’ve ever made. Are you not testing these before posting? I love a free recipe but it isn’t free when you have to throw all the ingredients in the trash. The only way I could could get this recipe to come together was to transfer to a baking dish and bake in oven after thickening sauce. I do NOT recommend making this. Watery, no flavor, poorly executed recipe.

Made this for dinner tonight, paired it with jalapeño cheddar bread! Yummy!

one pot spinach broccoli ricotta stuffed shells

Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 6

Ingredients

Instructions

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