Broccoli and Ricotta Stuffed Pasta Shells

Who doesn’t love pasta? Pasta is my favourite comfort food out of all. Enjoy this recipe for pasta shells filled with creamy ricotta cheese and broccoli. To make this recipe fully plant-based use firm grated tofu instead of ricotta.


Prep Time: 15 mins
Cook Time: 25 mins
Yields: 6


  • 1 pack pasta shells
  • 1 broccoli head, cut into florets
  • 400 g firm ricotta (use firm tofu, if vegan)
  • 3 cups baby spinach, chopped
  • 1 cup fresh basil leaves, chopped
  • 2 cups tomato sauce of your choice, I used Napoletana sauce
  • salt and pepper, to taste
  • 1/2 cup grated cheese (use dairy-free, if vegan)
  • fresh parsley, for serving


  1. Cook pasta shells according to the package directions until al dente. Drain and set aside. Place broccoli florets into a food processor and pulse until it resembles crumbs. In a mixing bowl combine processed broccoli, ricotta (tofu), spinach and basil leaves. Season to taste.
  2. Preheat oven to 180°C. Spread half of the tomato sauce at the bottom of the baking dish. Fill each pasta shell with the ricotta mixture and arrange them into a single layer in the prepared baking dish. Poor over the remaining tomato sauce and sprinkle cheese on top.
  3. Bake for 20-25 minutes or until golden brown. Serve warm, garnished with fresh parsley. Enjoy right away!

Nutrition Facts

Per serving: 410 KCALS | 5.5G FAT | 3.5G SAT FAT | 79.1G CARBS | 3.7G SUGAR | 3.4G FIBRE | 12G PROTEIN

2 Replies to "Broccoli and Ricotta Stuffed Pasta Shells"

  • comment-avatar
    Paige August 16, 2020 (12:54 pm)

    Soooooo good! Made a double batch because I love leftovers!

    • comment-avatar
      luba August 28, 2020 (1:36 am)

      Yay, I`m so glad you liked them 🙂

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