Easy One-Pot Spinach Broccoli Ricotta Stuffed Shells: Big, jumbo pasta shells and broccoli get boiled together until they’re just perfectly al dente. Then, with some milk, a mix of melty cheeses, and creamy ricotta, everything blends into the richest, cheesiest filling—no extra work needed. A little fresh basil and a hint of lemon zest brighten it up with fresh flavor. It’s simple, so satisfying, and definitely going to become a go-to in your weeknight dinner lineup. Seriously delicious!
When I was in New York, I had one of the best baked pastas ever—this luscious single serving of baked stuffed shells smothered in the cheesiest mascarpone truffle sauce. If you’re ever in New York, you’ve got to try the baked shells at Crane Club.
That amazing dish totally inspired me, but I wanted to make my own version with lighter, springy flavors. And as much as I adore truffle, it can get a little pricey—so I skipped it and went for zesty lemon and fresh broccoli instead! It’s such a tasty combo, and honestly, you’ll want to make it all year round.
What really got me were those jumbo stuffed shells—and how much cheesy sauce they were swimming in. If there was ever a dish worth calling divine, this was it. So good!
I tried to recreate it as a simple one-pot pasta with tons of cheesy sauce and an “unstuffed” (but still totally stuffed) shell situation. With three cheeses and plenty of chopped broccoli, the shells practically stuff themselves. I gave it a little kick with some chipotle, but cayenne or chili flakes work just as well if you like heat!
We loved this super easy one-pot pasta. It won’t disappoint!
Let’s break it down—here’s what you’ll need:
- Jumbo pasta shells
- Broccoli
- Whole milk or heavy cream
- Spicy cheddar or white cheddar cheese
- Provolone cheese
- Whole milk ricotta cheese
- Baby spinach
- Garlic powder
- Onion powder
- Paprika
- Chipotle chili powder (or chili flakes for extra spice)
- Fresh basil
- Lemon zest
- Black pepper
One Pot Spinach Broccoli Ricotta Stuffed Shells | halfbakedharvest.com
Here’s how to make it:
Step 1: Boil the jumbo shells and broccoli
Grab a big pot that can fit both the shells and broccoli. Fill it with about 4 cups of water.
Once the water’s boiling, toss in the shells and broccoli. Cook them together until al dente—don’t drain the pasta! The starchy water helps make the cheese sauce, along with the cheeses and ricotta.
Step 2: Stir in everything else
Now pour in the cream or milk—this is what makes the sauce so creamy. For the cheeses, I love using a mix. My top pick is spicy rattlesnake cheddar, but sharp white cheddar works too. Then add something super melty, like provolone (or Havarti if you want). Just go for a combo with lots of flavor.
The ricotta is the star here. The pasta I tried used mascarpone, which would also be amazing (cream cheese works too!). But since I always have ricotta on hand, that’s what I used. Toss in the spinach now too.
Step 3: Season it up
For seasoning, I use garlic powder, onion powder, paprika, and chipotle chili powder. Like I said, chili flakes or cayenne are great if you want more heat. The spices balance everything perfectly.
Then pile in loads of fresh basil and lemon zest. The lemon + ricotta combo? So good.
Once you add the basil and lemon zest—oh man, the smell is incredible!
Step 4: Serve it
Scoop the “unstuffed” (but still stuffed) shells straight from the pot, then top with more fresh basil and lemon.
I served mine with simple roasted chicken to round it out. A big salad would be perfect too! Dig in!