Spring Stuffed Shells with Spinach, Ricotta, Broccoli Rabe and Peas
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By the time Spring rolls around on the East Coast, we’re longing for bright & vibrant meals. However, often times it’s still freezing cold long into April, so those bright spring flavors need to be served along with a side of comfort. Enter these spring forward stuffed shells bursting with fresh green vegetables and perfectly spiced with Simply Organic Garlic Powder, Lemon Pepper, Crushed Red Pepper and Oregano.
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For the Stuffed Shells
ingredients
- 1 bunch broccoli rabe, ends trimmed
- Kosher salt and freshly ground black pepper, to taste
- 1 (10 ounce) bag frozen peas
- 1 (12 ounce) box 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
- 1 teaspoon Simply Organic Oregano
- 1 cup grated Parmesan cheese, plus more for sprinkling on top
- 2 eggs, beaten
- 1 lemon, zested
- 1/4 cup panko breadcrumbs
For the Basil Pesto
ingredients
- 3 cups packed basil leaves
- 1/2 cup pine nuts
- 1 lemon, juiced and zested
- 1 teaspoon Simply Organic Garlic Powder
- 1 teaspoon Simply Organic Lemon Pepper
- 1 teaspoon Simply Organic Crushed Red Pepper
- 1 teaspoon Kosher salt
- 3/4 cup olive oil
Method
Step 1
Preheat the oven to 400˚F, 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, or 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.
Step 2
Add the peas to the same pot of boiling water and cook until bright green and tender, about 3 minutes. Drain with a spider strainer and set in an ice bath for 1 minute.Drain and set aside.
Step 3
To the same pot, add pasta shells and cook for about 9 minutes, or until al dente.
Step 4
While the pasta cooks, add ½ cup ricotta, spinach, parsley, garlic powder, lemon pepper, crushed red pepper and oregano to a high speed blender and process until smooth.
Step 5
Add spinach and ricotta mixture to a large bowl then mix in remaining ricotta, eggs, lemon zest, broccoli rabe and peas. Stir until well combined, then add Parmesan cheese and season with salt and pepper.
Step 6
When pasta is cooked, drain and let cool slightly. Add 1 ½ cups of the ricotta filling to the bottom of 9 by 13 inch pan and use remaining filling to fill cooked shells. Arrange shells in the pan then sprinkle with breadcrumbs and extra Parmesan cheese. Bake for about 30 minutes.
Step 7
While the shells bake, make the pesto by adding all of the ingredients to a high speed blender and processing until smooth.
Step 8
Serve the cooked shells drizzled with prepared pesto and extra crushed red pepper.