One Pot Spinach Broccoli Ricotta Stuffed Shells

• portions: 6 servings
• temps actif: 15 minutes
• temps total: 30 minutes

Ingrédients

1 pound jumbo pasta shells

3 cups chopped broccoli

1 cup heavy cream or whole milk

2 cups shredded spicy cheddar or white cheddar cheese

1 1/2 cups shredded provolone

4 ounces whole milk ricotta cheese (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

Instructions

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.

Nutrition

• Calories: 738 kcal