Spring Stuffed Shells with Spinach, Ricotta, Broccoli Rabe and Peas

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  • Total Time: 1 hrs 30 mins
  • Hands-on Time: 45 mins
  • Makes: 6 to 8 servings

A delicious stuffed shells recipe bursting with fresh green vegetables and perfectly spiced with organic garlic powder, lemon pepper, crushed red pepper and oregano.

Ingredients

  • FOR THE STUFFED SHELLS:

    1 bunch broccoli rabe, ends trimmed

    10 ounces frozen peas

    12 ounces jumbo pasta shells

    2 cups ricotta cheese, divided

    5 ounces baby spinach

    1 cup packed parsley stems and leaves

    1 teaspoon Simply Organic Garlic Powder

    1 teaspoon Simply Organic Lemon Pepper

    1 teaspoon Simply Organic Crushed Red Pepper, plus more for garnish

    1 teaspoon Simply Organic Oregano

    2 eggs, beaten

    Zest of 1 lemon

    1 cup grated Parmesan cheese, plus more for topping

    Sea salt or pink Himalayan salt, to taste

    Simply Organic Black Pepper, to taste

    1/4 cup Panko breadcrumbs


    FOR THE PESTO:

    3 cups packed basil leaves

    1/2 cup pine nuts

    Juice and zest of 1 lemon

    1 teaspoon sea salt or pink Himalayan salt

    3/4 cup olive oil

Directions

    To Make the Stuffed Shells:

    1. Preheat oven to 400 degrees.
    2. Bring a large pot of salted water to a boil and set up an ice bath. Add broccoli rabe and cook for about 3 minutes, until bright green and stems are tender. Remove broccoli rabe from water, set in ice bath for 1 minute, then drain thoroughly and finely chop.
    3. Add peas to the same pot of boiling water and cook for about 3 minutes, until bright green and tender. Drain with a spider strainer and set in an ice bath for 1 minute. Drain and set aside.
    4. To the same pot, add pasta shells and cook for about 9 minutes, until al dente. Drain and let cool slightly.
    5. In a high-speed blender, combine 1/2 cup ricotta, spinach, parsley, garlic powder, lemon pepper, crushed red pepper and oregano. Process until smooth.
    6. In a large bowl, combine spinach and ricotta mixture, remaining 1 1/2 cups ricotta, eggs, lemon zest, broccoli rabe and peas. Stir until well combined, then add Parmesan cheese and season with salt and pepper.
    7. To the bottom of a 9x13-inch pan, evenly spread 1 1/2 cups ricotta filling. Divide remaining ricotta filling among pasta shells. Arrange shells in the pan, then evenly sprinkle with breadcrumbs and Parmesan cheese. Bake for about 30 minutes.

    To Make the Pesto:

    1. In a high-speed blender or food processor, combine all ingredients. Blend until smooth.

    To Assemble: 

    1. Drizzle pesto over baked shells, top with crushed red pepper and serve.

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